Brown Rice Pilaf

This colorful pilaf is a wonderful entrée, side dish or filling for baked acorn or buttercup squash.

Yield: 
4-6 Servings

Updated: Tue, 04/03/2018 - 9:45pm

Ingredients: 
  • ½ cup minced onion
  • 1-2 cloves minced or crushed fresh garlic
  • ½ cup each finely chopped carrots, celery, parsnips and mushrooms
  • ½ teaspoon each powdered sage, cumin and marjoram
  • ¼ cup each brown, red, sweet and wild rice
  • 2 cups vegetable broth
  • Pinch of sea salt
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • 2-3 Tablespoons Nama Shoyu
  • ¼ cup chopped fresh parsley
  • Fresh cracked pepper
Instructions: 
  1. Heat oil in a saucepan over low heat. Stir in the onion, garlic, carrots, parsnips and spices; sauté for 3-4 minutes and add the rices.
  2. Add the vegetable broth and salt, increase heat, cover and bring to a boil. Simmer for 40 minutes and add the cranberries on top; do not stir.
  3. Continue to cook on low heat for another 10 minutes.
  4. Stir in the pecans and parsley; season to taste with Nama Shoyu and fresh cracked pepper. Enjoy!