Brown Rice Pilaf

Single Batch: Serves 4-5, Double Batch: Serves 8-10

Cooking Time: 35-40 minutes


2 cups uncooked brown rice

1 sweet onion

3-4 Tbps clarified ghee (or olive oil)

2 Granny Smith apples (or sour apples)

1.5 cups cranberries

1.5 cups pecans

1 can garbanzo beans

1/2 cup chopped fresh parsley

1 Tbps rosemary

1 tsp marjoram

1 tsp sage

1 tsp thyme

1 tsp salt

1.5 tsp pepper

Toppings: more fresh parsley


  1. Add 2 cups uncooked brown rice and 4 cups of water to a pot and bring to a boil. Reduce heat to a simmer, cover, and let cook for 20 minutes
  2. Dice sweet onion and combine into a saucepan onion and clarified ghee. Cook on medium heat until onions become translucent (10-15 minutes)
  3. Dice apples and combine with cranberries, pecans, and garbanzo beans
  4. Combine spices in separate dish to save time (parsley, rosemary, marjoram, sage, thyme, salt, pepper)
  5. Once the rice is done cooking, mix all ingredients (rice, onion mixture, apple/pecan mixture, and spices) in one big mixing bowl
  6. Enjoy!

I really wanted a rice dish that could act as a stand alone meal and not just a side dish. This will certainly do the trick! This dish is loaded with whole grains, healthy fats, protein & fiber. My husband says it reminds him of Christmas but we still eat it in June!

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2 thoughts on “Brown Rice Pilaf

    1. I have eaten this both hot and cold! I usually eat it hot when I make it (I’m impatient when I’m hungry!) and then cold the next day. It would be your personal preference.


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