Flavorful and easy to pair with a wide choice of main dishes, this brown rice pilaf recipe is a great option for mid-week dinners or weekend get-togethers. Ready in under one hour, this side dish is so easy to make, that it'll become a regular addition to your home!
Boiled rice and boiled potatoes are common side dishes in most homes. They don't need much thinking, and quickly fill the space on the plate.
But what if you could make brown rice pilaf in minimal hands-on time? And what if you end up with a side so flavorful you'll want to try all of my other pilaf recipes too? That is a risk you will want to take!
Gather your onion, garlic, seasoning, whole-grain brown rice, and broth, and let's make this delicious recipe for pilaf with brown rice!
💎 Why This Recipe Works
- Quick simple steps and staple ingredients work together to elevate each other.
- Under one hour start to finish!
- Pair this brown rice pilaf with grilled proteins or vegetables, stews, or curries. It is also a great addition to burritos or served with shredded rotisserie chicken and avocado!
- If you like herbs and enjoy experimenting with them, try our herbed rice pilaf as well!
🛒 Ingredients
- Rice: I use whole grain basmati rice, as I find it remains fluffy and separate after cooking. The cooking time and proportions shared are for brown basmati. Other two great options are Brown Texmati and Brown Jasmine rice, although they don't remain as fluffy as my first choice, and brown Jasmine may get too soft. Short-grain rice won't work for this recipe.
- Broth: Opt for low-sodium chicken broth or vegetable broth. As the cooking time of long-grain brown rice is very long (over 40 minutes in total), you will need 2.5 cups of liquid for every cup of raw rice. Because of this, if the broth is already salty, once it evaporates your pilaf will be way too salty (been there, done that!). If you don't find low-sodium versions, use half broth and half water.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Herbs: For this particular version I used dried thyme, however, I choose my herbs based on what I will be serving the brown rice with. Other great options are marjoram, oregano, dried parsley, rosemary, dill, or even mixed herbs.
- Fresh Herbs: If you'd like to add fresh ones too, I suggest doing this after the rice is cooked, so that they maintain their freshness and don't turn bitter. Fresh parsley or dill are great options!
- Butter: You can swap olive oil for butter. They both work very well!
- Onion and Garlic: I love these two ingredients fresh, and enjoy biting into them while eating. You can swap them for onion powder and garlic granules instead, although the result won't be the same.
👩🏻🍳 How to Make (step-by-step)
- Rinse the brown rice under running water. [Picture 1]
- Sautee onions and garlic in olive oil. [Picture 2]
- Toast the rice and dry herbs on high heat. [Picture 3]
- Add the broth, cook and rest the rice. [Picture 4]
- Remove the lid. [Picture 5]
- Fluff the brown rice pilaf and serve! [Picture 6]
🙋♀️ People Also Ask [FAQs]
The ratio is 2.5 cups of water or broth to 1 cup of brown basmati rice.
Your heat could be too low. Ensure the broth is simmering gently and the lid is tight to trap steam.
To store brown rice pilaf in the refrigerator, cool it completely and place it in an airtight container, where it will keep for up to 4 days. Reheat it by adding a splash of water or broth and warming it in the microwave for 1-2 minutes or on the stovetop over low heat. For freezing, cool the pilaf, portion it into freezer-safe bags or containers. To serve, thaw it overnight in the refrigerator and reheat it with a bit of water or broth until warmed through.
💡 Expert Tips and Tricks
- Rinse: When making rice pilaf with brown rice, the rice must be rinsed! With white rice pilaf, like this lemon rice pilaf, I often skip this step, however, brown rice has a long cooking time of over 40 minutes, and the extra starch and rice dust will make the grains sticky.
- Salt: If you are using regular chicken or veggie broth, I'd suggest skipping the salt with the onions. You can always add more when serving, but you can't remove it.
- Use a Heavy Lid: A heavy, well-sealing lid traps steam better, ensuring the rice cooks evenly and stays moist without becoming soggy.
🍴 More Delicious Recipes to Try
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🍽️ Recipe
Brown Rice Pilaf
Ingredients
- 1 cup Brown Basmati Rice
- 2.5 cups Low Sodium Vegetable Broth
- 1 tablespoon Olive Oil
- 1 Onion Finely Chopped
- 1 Garlic Clove Minced
- ½ teaspoon Dried Thyme
- Salt and Pepper To Taste
Instructions
- Add the long grain rice to a fine mesh sieve or strainer and rinse thoroughly under cold running water. This will remove the extra starch and rice powder, creating a fluffy rice with grains that don't stick together.
- Heat up the olive oil on medium heat in a large skillet or large saucepan for which you have a tight fitting lid.
- Once the oil is hot, add the finely chopped onion and minced garlic. Sprinkle a pinch of salt over the onions to speed up their softening by drawing out moisture. Sauté the mixture until the onions are soft and translucent, and the raw smell of garlic has gone, about 4 minutes.
- Add the rinsed brown rice and your dried herbs of choice to the skillet. Increase the heat to high and, stirring constantly, toast the rice for about 3 minutes. The grains should change color slightly, and the aroma of the herbs should be noticeable. Proper toasting is key to ensuring the rice grains remain separate after cooking.
- Add the chicken or vegetable broth to the saucepan and stir.
- Immediately, increase the heat to high and, as soon as the broth boils, cover the saucepan with the lid and reduce the heat to low. You want the broth to simmer gently, and if necessary, move the pan to a smaller hob.
- Note: Do not remove the lid until the cooking process is completed.
- Cook the rice for 40 minutes. After 40 minutes, turn off the heat and let the rice rest, covered, for an additional 10 minutes.
- After resting, remove the lid and fluff the pilaf with a fork.
- Serve the brown rice pilaf while still hot.
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