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Brown Rice Pilaf
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Brief Description
Mushrooms, peas & carrots lend full flavor to this rice side dish; use quick cook brown rice for a faster version of the dish.
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Main Ingredient
rice
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Category: Rice
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Jan 27, 2013
Number of Servings:
Ingredients:
- 1 1/2 cups - chicken or vegetable broth
- 3/4 cups - uncooked brown rice
- 3 tablespoons - butter or margarine
- 1 cups - onion chopped
- 1 cloves - garlic minced
- 2 - carrots sliced
- 2 cups - mushrooms sliced
- 1 cups - chickpeas or green peas
- 2 - eggs beaten
- 1/4 cups - fresh parsley chopped
- 1/4 cups - chopped cashews optional
Directions:
Bring broth to a boil and add rice. Bring contents back to a boil; cover pot with lid and simmer for 45-50 minutes (or for time listed on package directions) until rice is tender.
Approximately 20 minutes before rice is finished cooking, heat butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until softened. Add garlic, carrots and peas and continue stirring for 5 minutes.
Place mushrooms into skillet and cook 'til mushrooms begin to brown, about 10 minutes.
When rice is finished cooking, pour eggs into skillet with vegetables and cook the mixture, stirring constantly until eggs are cooked. Remove skillet from heat; stir in salt and pepper to taste along with parsley (and nuts, if desired).
Spoon cooked rice into skillet and stir well. Serve pilaf hot with soy sauce on the side for added flavor.
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