Brown Rice Pilaf With Aromatics, Broccoli and CarrotsJump to Recipe
This easy basmati brown rice pilaf is a flavorful and healthy version of rice pilaf. The taste and texture of basmati rice is very aromatic, which enhances the flavor profile of the pilaf. This dish incorporates broccoli and carrots perfectly, instead of using the typical peas and carrots that many pilafs contain.
Furthermore, the cooking method for this easy basmati brown rice pilaf is very simple. First the brown rice is cooked to perfection in just chicken stock and salt. Additionally, the basmati rice cooks in only 35 minutes with a ten minute rest time. The rice grains separate during the rest time and in turn becomes fluffy. The second step incorporates sautéing aromatics and steaming innervegetables until they are tender, but al dente.
Finally, the rice is combined with the vegetables. The dish can be served hot or at room temperature. The easy basmati brown rice pilaf can also be served as a side dish, like this Cast Iron Mahi Mahi. Additionally, the pilaf is versatile. Instead of chicken stock, use vegetable stock to make it vegetarian or vegan friendly. I hope you love this recipe as much as we do. Happy Cooking!
What is the best rice to choose for this dish?
Cooking basmati brown rice in the right amount of liquid ensure that it cooks perfectly every time. The grains absorb the liquid just right and separates easily. Additionally, the rice itself is very aromatic. Therefore it adds another layer of flavor to the pilaf. A good substitute for the basmati brown rice is jasmine brown rice.
You may want to try these rice recipes:
One Pan Black Rice with Salmon
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Easy Basmati Brown Rice Pilaf
This easy basmati brown rice pilaf with broccoli and carrots is very delicious. Fresh herbs and cumin adds a lot of flavor. This is a versatile dish that can be adapted to be vegetarian or vegan friendly.
FOR THE RICE:
- 1 cup basmati long grain brown rice
- 2 cups chicken stock can substitute vegetable stock
- 1 teaspoon kosher salt adjust for your diet
FOR THE VEGETABLES:
- 2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion small diced
- 1 large garlic clove peeled and grated (can use finely minced garlic)
- 1 – 2 teaspoons fresh thyme leaves chopped if necessary
- 1 – 2 teaspoons fresh oregano leaves chopped finely
- 1/2 teaspoon ground cumin
- 2 medium carrots peeled and medium diced (1/2 inch)
- 3 cups broccoli florets cut into bite size pieces
- salt and freshly ground black pepper to taste
- 3 scallions chopped/sliced small
Let's cook the rice:
In a 2-quart sauce pan, add the rice, stock and salt. Stir. Turn on the heat to high. Cover the pot with a tight lid. Bring to a boil. Reduce heat to low and simmer 35 minutes until the stock is fully absorbed.
Turn off the stove. Leave the pot covered for 10 minutes.
Simultaneously, cook the vegetables. (This can be done and set aside until the rice is ready)
In a 3 – 4 quart deep sauté pan, heat the olive oil using medium heat.
Sauté the onions 1-2 minutes, until fragrant.
Add the garlic, thyme, oregano and cumin. Mix. Cook 30 to 60 seconds until fragrant.
Add the carrots and broccoli florets. Season with salt and freshly ground black pepper to taste. Add the scallions. Mix. Cover the pan with a tight lid. Reduce heat to medium low. Let the veggies steam for 2 – 4 minutes until they are fork tender. Turn off the stove.
Combine the rice with the cooked vegetables. Mix to incorporate the veggies and rice.
Serve and enjoy!