brown rice pilaf

This hearty brown rice pilaf is packed with white beans, spinach, and shiitake mushrooms. It&#039;s loaded with nutritious flavor, and it&#039;s vegan too.

Brown Rice Pilaf

olive oil (or 1/4 cup water)

onion

garlic

shiitake mushrooms (stemmed and sliced, about 2 cups)

brown rice

vegetable broth

salt and black pepper (to taste)

scallions (chopped)

baby spinach (fresh)

beans

dill

Heat the oil or water in a large saucepan over medium heat. Add the onion and cook until soft, about 7 minutes. Add the garlic and mushrooms and cook about 3 minutes or until the mushrooms are tender.

Stir in the rice and cook, stirring, for 1 to 2 minutes. Stir in the vegetable broth and bring to a boil. Reduce the heat, season with salt and pepper to taste, cover, and simmer for 35 minutes, stirring occasionally.

Uncover, and add the scallions and spinach, stirring until the spinach wilts. Stir in the beans and dill. Cook for 5 minutes longer, or until the broth is absorbed and the rice is tender. Taste and adjust the seasonings if needed. Serve hot.

The oven makes it easy! This brown rice pilaf bakes to nutty and tender perfection while you do other more important things. Full of texture and heart healthy whole grains, it makes a great side dish for anything with a Mediterranean flavor profile.

Garlic Herb Baked Brown Rice Pilaf

olive oil

tsp salt

garlic (minced)

brown rice ((I

low-sodium vegetable broth

bay leaf

pitted dates ((1.5 oz) finely chopped)

pistachios (roughly chopped)

parsley

mint leaves

Preheat the oven to 375 degrees Fahrenheit. If not using a Dutch oven: lightly grease the baking dish that you plan to use.

Heat the olive oil over medium heat in your Dutch oven or in a pot. Once the oil is shimmering, add the onion and salt and stir well. Continue to cook, stirring occasionally, until starting to brown slightly, 4-5 minutes.

Add the garlic and cook for another approximately 60 seconds, until fragrant.

Stir in the vegetable broth and bring to a boil. Remove from the heat and stir in the rice and bay leaf. If not using a Dutch oven, transfer contents to the prepared baking dish.

Cover tightly (using foil in addition to a lid, if needed) and transfer to the oven. Bake until rice is tender and liquid is absorbed, about 60-65 minutes.

Remove from the oven. Discard the bay leaf and stir in the chopped dates. Cover and let sit for a few minutes for the dates to soften. Stir in the pistachios and chopped herbs. Season to taste with additional salt and black pepper.

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Brown Rice Pilaf

Garlic Herb Baked Brown Rice Pilaf

Top 2 brown rice pilaf recipes from across the web

The most viewed brown rice pilaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Rice Pilaf

Garlic Herb Baked Brown Rice Pilaf

The most viewed brown rice pilaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine