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Easy Basmati Brown Rice Pilaf

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 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 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:

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

Calories: 328kcal | Carbohydrates: 51g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 803mg | Potassium: 623mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5714IU | Vitamin C: 68mg | Calcium: 100mg | Iron: 3mg