Home Recipes Brown Rice Pilaf

Brown Rice Pilaf

by Erika Nicole Kendall

1 cup chicken broth (or vegetable truck)
1 cup  sliced fresh mushrooms
3/4 cup  brown rice, cooked
1/2 cup  shredded carrot
3/4 teaspoon  snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
Dash  black pepper
1/4 cup  thinly sliced green onions
1 tablespoon  snipped fresh parsley


Boil chicken broth. Stir in mushrooms, uncooked rice, carrot, marjoram, and black pepper. Return to boiling; reduce heat. Simmer, covered, for 12 minutes.

Remove from heat. Let stand, covered, for 5 minutes. Add the green onions and parsley; toss gently with a fork. Makes 4 servings.

You may also like


Michelle September 12, 2011 - 11:36 AM

I just made this, using veggie stock, no mushrooms (cuz I don’t like them) and using oregano (I didn’t have marjoram) and it was quite tasty! Thanks, I think this will become a regular staple around here as I attempt to limit processed/boxed meals around here. Now off to try one of the chicken dishes.

Bannef January 24, 2012 - 6:07 PM

This looks delicious, but I am just learning to cook and am a little confused – in the list of ingredients you list “brown rice (cooked)” but in the directions you say to stir in the UNcooked rice. I don’t think twelve minutes would be long enough to cook brown rice, so I’m guessing it’s cooked, but I don’t know enough about cooking to know if already cooked brown rice will absorb the broth properly… Haha, leave it to me to be confused by rice. 😀

Erika Nicole Kendall January 30, 2012 - 12:03 AM

Yes, it’s cooked! Sorry for the confusion!

Comments are closed.