Quick Brown Rice Pilaf

Looking for an easy side dish? Then check out this colorful pilaf made with brown rice and veggies - ready in 30 minutes.

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Servings 5

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ingredients 6
Prep Time 15 min
Total Time 30 min

Ingredients

1 1/4: cups chicken broth

1: tablespoon margarine or butter

1: to 1 1/2 cups uncooked instant brown rice*

1/2: cup shredded carrot

1/3: cup sliced green onions

1/2: teaspoon dried rosemary or marjoram leaves

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Directions

1 In medium saucepan, combine broth and margarine. Bring to a boil. Stir in all remaining ingredients. Reduce heat to low; cover and simmer 5 minutes.
2 Remove saucepan from heat; stir. Cover; let stand 5 minutes. Fluff mixture with fork before serving.

EXPERT TIPS

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Expert Tips

Shredded carrot adds color and vitamins to the brown rice. To reduce the fat, omit the margarine from the cooking liquid.

* Use amount of rice indicated on package to make 4 servings.

Brown rice is the whole rice grain with only the inedible outer husk removed. The high-fiber bran covering has a nutty flavor and chewy texture. Brown rice can be boiled, steamed, baked or microwaved and can be substituted for white rice in most recipes. Brown rice takes 40 to 45 mintues to cook, about twice as long as regular white rice, though instant brown rice is about 10 minutes. Brown rice will keep up to six months if stored in an airtight container in a cool, dark, dry place. For longer storage, it can be refrigerated in an airtight container.