Cookstr.com

Home-style Brown Rice Pilaf

Updated February 23, 2016

Cookbook

Vegetarian Planet

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

My friend Amy grew up on this dish, and she still eats it regularly. I myself could eat it twice a week, and not get tired of it. It’s comfort food at its best, with flavors mild and enjoyable. It’s simple to make, and it’s quite nutritious. The kind of rice you use is up to you—long- or short-grain brown rice, brown basmati rice, wehani rice—any of these will do. You can even use leftover rice; add 2 cups of it in step 3, and heat it thoroughly in the pilaf.

Serves4

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course, side dish

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, vegetarian

Mealdinner, lunch

Taste and Texturechewy, crunchy, herby, nutty, salty, savory

Ingredients

  • 1½ cups water
  • ½ teaspoon salt
  • ¾ cup uncooked brown rice
  • 3 tablespoons butter
  • 1½ cups chopped onions
  • 1 garlic clove, minced
  • 2 medium carrots, sliced into ¼-inch-thick rounds
  • 2 cups sliced fresh mushrooms
  • 1 cup cooked chickpeas (garbanzo beans)
  • 2 eggs, beaten
  • Fresh-ground black pepper to taste
  • ¼ cup chopped parsley or cilantro
  • 20 toasted cashews or almonds, coarsely chopped
  • Soy sauce

Instructions

  1. In a saucepan, bring the water and salt to a boil, and add the rice. Bring the contents back to a boil, cover the pan, and turn the heat to the lowest setting. Simmer for 45 to 50 minutes, or until the rice is tender.

  2. About 20 minutes before the rice is done, heat the butter in a large skillet over medium heat. Add the onions, and sauté, stirring frequently, until they soften, about 5 minutes. Add the garlic and the carrots, and continue to sauté, stirring often, for 5 more minutes. Add the mushrooms, and cook for another 10 minutes, stirring often, until the mushrooms are beginning to brown. Add the chickpeas, and cook, stirring, for 1 minute. When the rice is ready and you are ready to eat, pour the eggs into the skillet, and cook the mixture, stirring constantly, until the eggs are just set, about 2 minutes.

  3. Take the egg-mushroom mixture off the heat, and stir in the pepper, the parsley or cilantro, and the cashews or almonds. Add the cooked hot rice, and stir well. Serve the pilaf along with soy sauce for adding at the table.

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