Adding extra vegetables to your favorite side dishes is a great way to increase nutrients and decrease calories. Make a traditional rice pilaf more nutritious by using whole grain rice, broccoli, peas and carrots.
Yield: 6 servings
Preparation time: 10 minutes
Cooking time: 50 minutes
- 2 ¾ cup water
- 1 cup dry long grain brown rice
- 1 cup shredded carrot
- 1 cup finely chopped fresh broccoli
- ½ cup fresh or frozen peas
- 1 tbsp chopped fresh chives
- ¼ tsp garlic powder
- ¼ tsp fine ground sea salt
- ¼ tsp ground black pepper
In a large saucepan, bring 1 ¾ cups of the water to a boil. Add the rice. Reduce the heat to medium, cover and simmer for 45 to 50 minutes, until the rice is tender and all water has been absorbed.
Bring the remaining 1 cup of water to a boil in a large saucepan over high-heat. Add the broccoli and carrots and cook for 2 minutes. Add the peas and cook for 1 more minute. Remove from the heat and strain the vegetables in a colander.
Add the vegetables to the rice. Sprinkle in the chives, garlic powder, sea salt and black pepper. Stir to combine all ingredients and serve.