Brown Rice & Carrot Pilaf Recipe


Difficulty LevelEasyHealth IndexAverage
VegetarianMain Ingredient


 Butter/Margarine3 Tablespoon
 Onion1 Large, finely chopped
 Coarsely shredded carrots1 Cup (16 tbs)
 Long grain brown rice1 Cup (16 tbs)
 Vegetable stock2 1⁄2 Cup (40 tbs)
 Salt1⁄2 Teaspoon
 Chopped parsley1⁄2 Cup (8 tbs)
 Bean sprouts2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1286 Calories from Fat 376

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 24.5 g122.5%

Trans Fat 0 g

Cholesterol 96.8 mg

Sodium 2253.3 mg93.9%

Total Carbohydrates 204 g68.2%

Dietary Fiber 23.8 g95.1%

Sugars 30.7 g

Protein 27 g53.4%

Vitamin A 553.9% Vitamin C 132.4%

Calcium 22.3% Iron 37%

*Based on a 2000 Calorie diet


Melt butter in a 2-quart pan over medium-high heat.
Add onion and carrots and cook until onion is soft (about 5 minutes).
Stir in rice; continue to cook, stirring, until rice begins to brown slightly.
Add stock and salt; cover and simmer until rice is tender and liquid is absorbed (about 45 minutes).
Stir in parsley and sprouts, if used, just before serving.