Home-Style Brown Rice Pilaf Recipe - Allrecipes.com
Home-Style Brown Rice Pilaf Recipe

Home-Style Brown Rice Pilaf

Recipe by  

"This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT

Directions

  1. Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
  2. Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
  3. Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
  4. When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
  5. Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2009

While I did alter this recipe a bit based on suggestions from others and our personal preferences, it was still really good and I'm sure the original recipe is just as good! Here's what I did - I substituted pine nuts for the cashews, omitted the mushrooms and chickpeas (my husband doesn't like them), added the spices & pine nuts when I sauted the onions & carrots, and only used one egg. I think I ate four servings! (Note: I've made this a ton of times since my initial review and have been using chickpeas instead of nuts and omitting the eggs due to my kids' food allergies. So good! Plus it would make a great vegetarian meal since the chickpeas add protein.)

 
Most Helpful Critical Review
Jan 16, 2007

This was good. I added green peas, instead of chickpeas, and cashews because of preference. Will make again, thanx!

 
Dec 29, 2003

Awesome is an understatement. I did make a few changes since we like spicy food. I sauteed the rice before cooking and used chicken broth. I sauteed onion, chopped celery, chopped carrots, garlic and coarsely chopped mushrooms and added cayenne for bite. I replaced the chickpeas with vacuum packed corn and substituted pinon nuts for cashews. To die for. I served with pounded, sauteed chicken breasts and frozen cut leaf spinach seasoned with rice vinegar. I will make time and time again. Thanks for the recipe.

 
Oct 06, 2003

Oh wow this is awesome!! I had to modify a little bit...I sauteed onion, celery, carrots, garlic and mushrooms, added a little ground red pepper for kick and cooked the rice in chicken broth. DEEELICIOUS!!!!!

 
Jan 23, 2004

THIS IS THE BEST RICE EVER. EXCELLENT. I FOLLOWED THE OTHER PERSONS SUBSTITUTION IDEAS. CORN INSTEAD OF CHICKPEAS, BROTH INSTEAD OF WATER, PINENUTS INSTEAD OF CASHEWS. IT TURNED OUT GREAT. SUPER HEALTHY AND SUPER HEARTY I WILL MAKE THIS A LOT!

 
Dec 29, 2003

This is a delicious recipe! The original recipe was a bit too mild tasting for our tastes, so I added a little bit of soy sauce and hot sauce to the water for the rice. I also added a bit more salt, some crushed red pepper flakes and a lot of fresh ground black pepper to the vegetables as they were cooking so that the spicy taste combined with the veggies during cooking. I omitted the eggs and parsely, because I didn't have them, but it turned out great anyway! This is the first time I've cooked with brown rice, and the nutty taste of the brown rice was really good. The chickpeas also really added nutrition and taste to the dish. Next time, I'm going to saute some tofu with the onions, which will only add to the healthiness. This was a definite thumbs up and I'm going to make this again and again.

 
Jun 30, 2004

This was wonderful. I omitted the mushrooms and cashews and added some red pepper since we like things spicy at our house. We served this as a side dish with salmon grilled in a ginger sesame sauce. It was a terrific compliment to the fish and would be great just to eat alone! Thanks for a recipe.

 
Apr 16, 2006

I was happy with the recipe, it was not as bland as other reviewers said. I do agree that this dish tries to be more like fried rice than pilaf. I think I will do without the eggs next time.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Cool Weather Salads
Cool Weather Salads

Fall and winter salads bring bright flavors to your favorite meals.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Related Videos

How to Make Classic Rice Pilaf

Never make sticky, mushy rice again!

Sarah's Rice Pilaf

Orzo pasta and rice are cooked with butter, onion, garlic, and broth.

Chef John’s Bok Choy Steamed Rice

See how to make steamed rice with fresh boy choy.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States