Brown rice is sautéed with almonds and simmered in broth until tender to create this Brown Rice Pilaf. This easy whole grain side dish requires just 5 minutes of prep and is a great choice for busy weeknights.
Add a boost of fiber to your menu with this brown rice recipe and our Cauliflower Rice Pilaf.
I grew up with the three item menu concept. Protein, starch, and vegetable. And, typically the starch component consisted of white rice, pasta, or potatoes – the mainstays of the 1970’s diet. It was engrained in my soul to cook this way and I continued on this path for most of my adult life.
But, in the last 5 years or so, my husband and I have been limiting refined carbs and incorporating more whole grains in our diet. This can be especially tricky with side dishes.
This Brown Rice Pilaf is my new go-to, quick and easy side dish that perfectly fills the gap between protein and vegetable. It’s adapted from my Almond Rice Pilaf recipe, a regular on my dinner menus for years. I still whip up a batch of that rice from time to time, especially when I’ve got the whole fam here. But, I was so pleased to find that the same method creates fluffy, perfectly cooked Brown Rice Pilaf.
Table of contents
Ingredients
- Brown rice: I like to use a long grain brown rice when making pilaf.
Almonds: Sliced almonds are the secret to adding great texture and flavor to this rice. I’ve also used slivered almonds and they work well too. - Fat: You can saute the rice and almonds in either butter or olive oil. I switch back and forth and both work perfectly.
- Broth: Simmering rice in low sodium vegetable broth or chicken broth instead of water infuses so much more flavor.
- Seasoning: I season this pilaf with a little Lawry’s Seasoned Salt and onion powder. You can substitute any seasoning you love and increase or decrease the amount of salt to suit your diet and taste.
- Fresh herbs: A little fresh parsley is added at the end of the cooking time to brighten up the flavors and add a little contrast.
How to Make Brown Rice Pilaf
- Melt the butter or heat the oil in a large skillet. Add the rice and almonds.
- Cook, stirring, for 2 to 3 minutes to lightly toast the rice.
- Add the broth and seasonings and increase the heat under the skillet as needed to bring the mixture to a boil. Reduce the heat, cover the pan, and simmer until the broth has been absorbed and the rice is fluffy.
- Stir in the parsley and remove from the heat.
Storage and Reheating Tips
- Refrigerate: Transfer leftover rice to an airtight container and refrigerate promptly. Cooked rice should not be allowed to sit at room temperature for more than 2 hours due to food safety concerns. Refrigerated brown rice should be consumed within 4 days.
- Freeze: For longer storage, transfer leftovers to a freezer-safe zippered food storage bag, press out as much air as possible, and freeze it flat. Frozen brown rice will stay fresh for up to 3 months. Thaw the rice in the refrigerator before reheating.
- Reheating: Toss the rice lightly with about 1 teaspoon of water to loosen the grains. Then, warm it in the microwave, covered with a paper towel, or over low heat on the stovetop, stirring frequently.
More Wholesome Side Dish Recipes
- Carrot Fries
- Garlic Parmesan Zucchini Noodles
- Perfect Baked Sweet Potatoes
- Air Fryer Turmeric Roasted Cauliflower
- Browse our entire collection of wholesome Side Dish recipes for more ideas!
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Brown Rice Pilaf
Ingredients
- 1 tablespoon butter or olive oil
- 1 ½ cups long grain brown rice
- ⅓ cup sliced almonds
- 3 ½ cups low sodium vegetable or chicken broth
- ½ teaspoon Lawry’s Seasoned Salt
- ½ teaspoon onion powder
- 1 to 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a large skillet or saute pan that has a lid, over MEDIUM-LOW heat. Add the rice and almonds and cook, stirring, for 2 to 3 minutes to lightly toast the rice. Add the broth and seasonings and increase the heat under the skillet as needed to bring the mixture to a boil. Reduce the heat to LOW, cover the pan, and simmer for 30 to 40 minutes, stirring once or twice towards the end of the cooking time. Cook until the broth has been absorbed and the rice is fluffy.
- Stir in the parsley and remove from the heat.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.