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brown rice pilaf with mushrooms, peas and carrots

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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.

    Main Ingredient:


    Category:  Rice

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 45 min


    adapted from

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    Posted On:

    January 27, 2013

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