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.

5 from 1 vote

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Course: Al La Carte, Dinner, Lunch, Side Dish

Cuisine: American, Healthy, Mediterranean

Keyword: Best Rice Pilaf, Brown rice recipes, How to cook brown rice, Whole Grain Recipes

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: Servings

Calories: 328kcal

Author: Yasmin Jackson

Equipment

1 2 quarts sauce pan I luse Le Creuset
1 3 - 4 quarts saute pan I used an All Clad

Ingredients

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

Instructions

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!

Nutrition