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Vegetable Brown Rice

4.4 | 5 Reviews
Total Time:Prep: 10 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Denith Hull, Bethany, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma

TEST KITCHEN APPROVED

Vegetable Brown Rice

Contest Winner
4.4 | 5 Reviews Add your review
Yield:8 servings
Prep:10 min
Cook:35 min
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Ingredients

  • 2 cups water
  • 1 cup uncooked brown rice
  • 1/2 teaspoon dried basil
  • 2 tablespoons olive oil
  • 2 medium carrots, cut into matchsticks
  • 1 medium onion, chopped
  • 8 green onions, cut into 1-inch pieces
  • 1/2 cup raisins
  • 2-1/2 cups frozen peas (about 10 ounces)
  • 1 teaspoon salt
  • 1 cup pecan halves, toasted
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Directions

  1. In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes.
  2. In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

Nutrition Facts

3/4 cup: 305 calories, 13g fat (1g saturated fat), 0 cholesterol, 397mg sodium, 41g carbohydrate (12g sugars, 7g fiber), 8g protein.
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