Zippy Brown Rice Pilaf
Transform your weeknight dinners with this vibrant and wholesome Zippy Brown Rice Pilaf, a side dish that’s as flavorful as it is nutritious. Featuring hearty brown rice simmered in chicken or vegetable broth, this pilaf comes alive with the zesty brightness of lemon, the crunch of toasted slivered almonds, and the fragrant freshness of parsley. Sautéed onions, garlic, and carrots add layers of savory sweetness, while the golden toasted rice lends a subtle nuttiness to every bite. Ready in under an hour with minimal prep, this recipe is perfect for busy evenings yet elegant enough for gatherings. Serve it as a stand-alone vegetarian dish or pair it with roasted chicken or grilled fish for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 medium carrot
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.25 cup slivered almonds
- 2 tablespoons parsley
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Rinse the brown rice under cold water and set aside to drain.
In a medium saucepan, bring the chicken or vegetable broth to a boil. Reduce the heat to low and leave it simmering while you prepare the pilaf.
Finely chop the yellow onion. Mince the garlic cloves. Peel and finely dice the carrot. Set these aside.
In a large skillet or saucepan with a lid, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and diced carrot. Sauté for another 2-3 minutes until the carrot begins to soften.
Add the drained brown rice to the skillet, stirring frequently for 2-3 minutes to lightly toast the rice.
Pour the hot broth into the skillet with the rice mixture. Stir in the salt and pepper.
Bring the mixture to a gentle boil, cover the skillet, and reduce the heat to low.
Cook for 35-40 minutes, or until the brown rice is tender and has absorbed all the liquid. Check periodically to ensure it doesn't stick. Add a splash of hot water if needed.
While the rice cooks, toast the slivered almonds in a dry skillet over low heat until golden brown. Set aside.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, and stir in the lemon zest, lemon juice, toasted almonds, and chopped parsley.
Taste and adjust seasoning with additional salt or pepper, if needed. Serve warm and enjoy!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 10.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
