Vegetable Brown Rice

We like rice; this is an excellent way to enjoy it…with plenty of vegetables too.  We had leftovers and reheated them the next day in the microwave; still very good.   I save time by using my canned pecans, which are already toasted.  We like Uncle Ben’s Instant Long Grain Brown Rice for nice, whole grains of rice.                   
 Vegetable Brown Rice
  2         Cups  Water
  1         Cup  Brown Rice -- uncooked
     ½     Teaspoon  Dried Basil
  2         Medium  Carrots -- julienned
  1         Cup  Onion -- chopped
  9         Green Onions -- 1" strips
     ½     Cup  Raisins
  2        Tablespoons  Olive Oil
  10      Ounces  Frozen Peas -- thawed
  1        Teaspoon  Salt
  1        Cup  Pecan Halves -- toasted
In a small saucepan, prepare the rice in water according to package directions, adding basil to season.  Fluff with a fork.
In a large nonstick skillet or wok, stir-fry the carrots, onion, green onions and raisins in oil for 5-7 minutes until the vegetables are lightly browned.  Add the peas and salt.  Cook for 1 minute more.  Stir in pecans and rice; heat through.
9 Servings
  "Taste of Home Winning Recipes"


  1. Oh my, this is right up our alley, we love rice. This looks so good !!!! I'm trying it this weekend, what do you make as your sides or can it stand alone and be filling?

    1. Actually I made this as a side; I have served it with baked cod or baked pork chops, with a green salad. The rice doesn't have enough protein for a main dish, unless you add a little cooked meat or tofu or beans to it.


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