Best Seasoned Brown Rice Pilaf Recipes

SEASONED BROWN RICE PILAF

Seasoned Brown Rice Pilaf image

For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. -Amy Berry, Poland, Maine

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cups uncooked brown rice
1 small onion, finely chopped
5 cups reduced-sodium beef broth
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/2 cup uncooked whole wheat orzo pasta

Steps:

In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

Nutrition Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 380mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

GREEN SEASONED BEANS AND BROWN RICE PILAF

Green Seasoned Beans and Brown Rice Pilaf image

This is a very nice bean and rice dish. You can serve it alone or as a side dish.

Provided by RockingJuliaCooks

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 1h22m

Yield 4

Number Of Ingredients 13

Ingredients

1 onion, chopped
1 cup broccoli florets
2 stalks celery, chopped
2 cloves garlic
¼ cup water
1 teaspoon ground ginger
1 teaspoon dried dill
salt to taste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 teaspoon butter
1 tablespoon olive oil
1 cup quick-cooking brown rice (such as Trader Joe's®)

Steps:

Combine onion, broccoli, celery, and garlic in a food processor. Add 1/4 cup water, ginger, dill, and salt; process until mixture is pureed.
Heat a nonstick skillet over medium-high heat. Add the puree; saute until water evaporates and puree is thickened, 7 to 10 minutes. Add black beans and kidney beans and gently mix. Reduce heat to low. Cook, covered, until flavors combine, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Butter a Dutch oven.
Heat oil in another nonstick saucepan over medium heat. Add rice; toast until rice is slightly glassy and smells nutty, about 5 minutes. Add 3 cups water. Pour rice and water into the Dutch oven; stir in the bean mixture.
Bake, uncovered, in the preheated oven, until all liquid evaporates, about 45 minutes. Mix occasionally to allow uniform baking.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 58.6 g, Cholesterol 2.7 mg, Fat 5.8 g, Fiber 16.7 g, Protein 15.6 g, SaturatedFat 1.2 g, Sodium 709.6 mg, Sugar 3.1 g