Home-Style Brown Rice Pilaf

Home-Style Brown Rice Pilaf

110

"This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley."

Ingredients

servings 409 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
  2. Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
  3. Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
  4. When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
  5. Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
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Reviews

110
  1. 139 Ratings

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While I did alter this recipe a bit based on suggestions from others and our personal preferences, it was still really good and I'm sure the original recipe is just as good! Here's what I did -...

Awesome is an understatement. I did make a few changes since we like spicy food. I sauteed the rice before cooking and used chicken broth. I sauteed onion, chopped celery, chopped carrots, ga...

Oh wow this is awesome!! I had to modify a little bit...I sauteed onion, celery, carrots, garlic and mushrooms, added a little ground red pepper for kick and cooked the rice in chicken broth. ...

THIS IS THE BEST RICE EVER. EXCELLENT. I FOLLOWED THE OTHER PERSONS SUBSTITUTION IDEAS. CORN INSTEAD OF CHICKPEAS, BROTH INSTEAD OF WATER, PINENUTS INSTEAD OF CASHEWS. IT TURNED OUT GREAT. S...

This is a delicious recipe! The original recipe was a bit too mild tasting for our tastes, so I added a little bit of soy sauce and hot sauce to the water for the rice. I also added a bit more...

This was wonderful. I omitted the mushrooms and cashews and added some red pepper since we like things spicy at our house. We served this as a side dish with salmon grilled in a ginger sesame ...

I was happy with the recipe, it was not as bland as other reviewers said. I do agree that this dish tries to be more like fried rice than pilaf. I think I will do without the eggs next time.

Made this for dinner last night as an accompanyment to my main dish of Calves' Liver with Sherry ( another great recipe from this site). I was trying to get a brown rice dish for this main coars...

This was wonderful. I added a can of chopped water chestnuts as I like crunch. I also omitted the egg and replaced the butter with olive oil to make it vegan. Yummy.