Garden Vegetable Brown Rice Pilaf

The beauty of a pilaf lies in its ability to absorb flavor. Unlike steamed rice which stands apart, this method asks the grain to drink in the broth and the butter. We build the foundation with the holy trinity of the kitchen garden: onion, celery, and carrot.

Brown rice requires patience. It refuses to be rushed, demanding a long, slow simmer to soften the hull and release its nutty character. We add the carrots near the end to ensure they retain a bit of snap against the softness of the grain. This dish serves a crowd and provides a grounding, earthy counterpoint to roasted meats or lighter proteins.

The Recipe Yields: 12 servings | Prep time: 15 minutes | Cook time: 50 minutes

Ingredients

• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 large cloves garlic, minced
• 1/4 cup butter or margarine, melted
• 4 2/3 cups chicken broth
• 2 cups brown rice, uncooked
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup finely chopped carrot

Instructions

1. Sauté the Base In a large Dutch oven, melt the butter over medium heat. Add the chopped onion, chopped celery, and minced garlic. Sauté these aromatics until they are soft and fragrant, but not browned.
2. Simmer Pour in the chicken broth and stir in the uncooked brown rice, salt, and white pepper. Bring the liquid to a gentle simmer. Cover the Dutch oven tightly and reduce the heat to low. Cook for 40 minutes undisturbed.
3. Add Carrots and Finish Remove the lid and stir in the chopped carrot. Replace the lid and continue to cook for an additional 10 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

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Garden Vegetable Brown Rice Pilaf

This Garden Vegetable Brown Rice Pilaf recipe transforms simple ingredients into a hearty side dish. By sautéing the "holy trinity" of onions, celery, and garlic in butter before a long, slow simmer in chicken broth, the brown rice absorbs deep flavor. Carrots are added near the end to maintain texture. This Dutch oven recipe yields a large batch, perfect for gatherings or meal prep.

Cooking Method: Simmering Cuisine: American Courses: Side Dishes

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Prep Time 15 mins Cook Time 50 mins Total Time 1 hr 5 mins Servings: 12 Dietary:

G Gluten Free

Ingredients

Servings

• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 large cloves garlic, minced
• ¹⁄₄ cup butter or margarine, melted
• 4 ²⁄₃ cups chicken broth
• 2 cups brown rice, uncooked
• ³⁄₄ teaspoon salt
• ¹⁄₄ teaspoon white pepper
• 1 cup finely chopped carrot

Instructions

Sauté the Base

1. In a large Dutch oven, melt the butter over medium heat. Add the chopped onion, chopped celery, and minced garlic. Sauté these aromatics until they are soft and fragrant, but not browned.

Simmer

1. Pour in the chicken broth and stir in the uncooked brown rice, salt, and white pepper. Bring the liquid to a gentle simmer. Cover the Dutch oven tightly and reduce the heat to low. Cook for 40 minutes undisturbed.

Add Carrots and Finish

1. Remove the lid and stir in the chopped carrot. Replace the lid and continue to cook for an additional 10 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

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