For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. —Amy Berry, Poland, Maine
Ingredients
- 1 tablespoon olive oil
- 2 cups uncooked brown rice
- 1 small onion, finely chopped
- 5 cups reduced-sodium beef broth
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon pepper
- 1/2 cup uncooked whole wheat orzo pasta
Directions
- In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.
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