Vegetable Brown Rice Pilaf Recipe Video

Serve this richly flavored pilaf as a side dish or as a stuffing.


Difficulty LevelMediumHealth IndexHealthy
VegetarianMain Ingredient


 Water1⁄4 Cup (4 tbs)
 Mushrooms8 Ounce, diced
 Onion1 , diced
 Garlic2 Clove (10 gm), minced
 Dried thyme1⁄2 Teaspoon
 Dry white wine/Vegetable broth1⁄2 Cup (8 tbs)
 Long grain brown rice1 Cup (16 tbs)
 Boiling water/Vegetable broth3 Cup (48 tbs)
 Salt1⁄2 Teaspoon
 Ground black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 913 Calories from Fat 55

% Daily Value*

Total Fat 7 g10.1%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1044.4 mg43.5%

Total Carbohydrates 172 g57.3%

Dietary Fiber 12.5 g50.2%

Sugars 12.4 g

Protein 24 g48.6%

Vitamin A 2% Vitamin C 32.6%

Calcium 18.5% Iron 45%

*Based on a 2000 Calorie diet


Heat the 1/4 cup of water in a large saucepan. Add the mushrooms, onion, and garlic. Cook and stir over medium heat for 5 to 10 minutes, until the mushrooms and onion are soft.
Add the thyme and cook and stir for 2 to 3 minutes. Add 2 tablespoons of the wine or vegetable broth and mix in well.
Stir in the rice and 2 cups of the boiling water. Add the remaining wine and the salt and pepper. Stir to mix well. Cover and cook over low heat for about 60 minutes, until the rice is tender and all of the water has been absorbed. Check the saucepan occasionally to make sure the rice doesn’t cook dry, and add a small amount of the remaining water as needed to prevent sticking.
Stored in a covered container in the refrigerator, leftover Brown Rice Pilaf will keep for up to 3 days.

Editors Review

How about a nice healthy pilaf for lunch? Let’s say super healthy…pilaf made with brown rice! A really nutritious meal being shown in the recipe video. Filled with the goodness of vegetables and flavored with herbs and pepper, this seems like a really great recipe to try out.