This brown rice pilaf is a simple and satisfying side dish that pairs well with any meal. Cooked in vegetable broth with onion, garlic, dried herbs, and turmeric, the rice is fluffy, aromatic, and savory. Crunchy almonds and pepitas, plus sweet and chewy dried apricots add contrast to every bite! This recipe is gluten-free, vegan, and easy to make in the Instant Pot or on the stovetop.
We make a pot of brown rice pretty much every week – mostly because my husband straight up loves it! But also because he needs a lot of calories, and brown rice is an easy, whole-grain option.
What I've realized about myself, though, is that I'm much more likely to reach for ANY leftover grain in the fridge if it's been spruced up a bit, kind of like the Green Quinoa I shared last week.
And making a pilaf is such a simple way to elevate brown rice into something more interesting.
The vegetable broth and herbs infuse it with savory flavors, while a touch of turmeric adds warmth and a beautiful golden hue. The mix of nuts, seeds, and dried fruit brings a satisfying contrast of textures!
It’s a versatile dish that pairs well with so many foods because of the subtle herb profile. It's also makes a great base for a grain bowl, or toss in some beans or lentils for a light meal.
Why You'll Love Brown Rice Pilaf
- Easy to make on the stovetop or in the Instant Pot
- Warm, savory, and contrasting flavors
- Great texture from crunchy nuts and chewy apricots
- Perfect for meal prep and pairs well with pretty much everything!
Ingredients & Substitutions
- Long grain brown rice: Look for long grain brown rice for a light, fluffy texture. Short grain can lean toward softer and slightly sticky. Always rinse and drain rice well before cooking.
- Olive oil: Enhances the flavors of the aromatics and herbs. Avocado oil or plant-based butter work, too. If you're avoiding oil, feel free to omit and use a splash of broth or water as needed to saute.
- Onion: Yellow onion is my go-to in most savory dishes, but white or red onion or shallots are great!
- Garlic: Fresh garlic gives the best flavor, but a teaspoon of garlic powder works in a pinch.
- Vegetable broth: If using low-sodium broth, you may need to adjust the salt. Water with a vegetable bouillon cube is another option.
- Dried thyme and parsley: These add very subtle herbaceous notes to the rice. Swap them for oregano and basil if you like.
- Ground turmeric: Often used in yellow rice and Mediterranean rice recipes, turmeric lends an earthy warmth and a golden color.
- Pepitas and sliced almonds: Swap the almonds for chopped cashews, peanuts, walnuts, or pecans for a twist. Sub sunflower seeds for a nut-free option.
- Dried apricots: I used slab apricots I found at Trader Joe's, but regular are fine, too. Slab apricots are left to ripen on the trees longer and picked when they're soft and overripe. Even though they're sweeter than regular dried apricots, they still have a nice amount of tartness. Golden raisins, dried cranberries, or chopped dates are also great for pilaf!
- Fresh parsley: Added just before serving, it brightens the dish with fresh herb flavor. Cilantro or fresh basil are good alternatives.
See the recipe card below for amounts and full instructions.
How to Make Brown Rice Pilaf
First, over medium heat preheat a large pot with a tight-fitting lid (with no holes). Add the oil and let it get hot. Saute the onion for 3 minutes or until just translucent. Stir in the minced garlic and cook for another minute.
Add the dried herbs, turmeric, black pepper, and a generous pinch of salt. Cook for another 30 seconds until fragrant. Then add the rinsed rice, and cook for about 3 minutes, stirring well to coat with the seasonings.
Pour in the vegetable broth, stir well, and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, toast the sliced almonds and pepitas in a dry pan until fragrant and golden.
Finally, fluff the rice with a fork, and fold in the toasted almonds and pepitas, chopped apricots, and parsley. Taste for salt and adjust as needed.
Important Tip :
Don't lift the lid while the rice is cooking! We want to keep all of the steam and heat trapped inside. If you need to take a super quick peek during the last few minutes to make sure the broth has been absorbed, that's okay.
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Can I make brown rice pilaf in the Instant Pot?
Absolutely! Cooking brown rice in the Instant Pot is actually my preferred method because it creates perfectly cooked rice every time with minimal effort. The process is similar to the stovetop, with just a few changes:
- Sauté the aromatics: Set the Instant Pot to sauté mode and heat the olive oil, if using. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic, dried herbs, turmeric, and black pepper, and cook for another 30 seconds or so, stirring frequently.
- Add the rice and broth: After draining the rice very well, add it to the pot, stirring to coat it with the aromatics. Pour in 1 ½ cups vegetable broth (you need less liquid in the Instant Pot). Stir well, scraping the bottom, to prevent a burn warning.
- Pressure cook: Secure the lid and flip the vent knob to sealing. Set the Instant Pot on Manual (High Pressure) for 22 minutes. Once you hear the beep and the cooking is done, allow a 5-minute natural release, then carefully release any remaining pressure.
- Toast the almonds and seeds: In a dry pan on the stovetop, toast the almonds over medium-low heat for about 5 minutes or until crisp and just developing color. Transfer to a plate, then do the same with the pepitas.
- Finish and serve: Fluff the rice with a fork, then fold in the toasted almonds, pepitas, chopped dried apricots, and parsley. Taste for seasoning and adjust as needed.
Serving Suggestions
Serve brown rice pilaf alongside roasted vegetables and grilled or baked tofu or tempeh. Or pair it with hearty soups and stews like potato stew.
The pilaf also makes a great base for grain bowls – just add your favorite beans or other protein, sautéed greens, and a drizzle of sauce.
Lately I've been reheating it along with some baked tofu we made for meal prep and creating a big salad bowl...
Just reheat the rice and tofu, pile on some fresh spring mix, add something tangy and acidic like sauerkraut or pickled veggies, and whatever salad dressing you have on hand.
Variations
- Seasonings: Switch things up and try different herb and spice pairings. Curry powder, turmeric, and cilantro are great together. We also like dried basil and oregano paired with fresh flat-leaf or curly parsley. For an extra touch of umami, add a tablespoon of nutritional yeast when you add the broth.
- Different nuts and dried fruits: Instead of almonds, try chopped cashews, pecans, or peanuts. Raisins, regular or golden, and dried cranberries are delicious!
- Oil-free: Feel free to omit the olive oil used to saute the aromatics. Add a splash of water or vegetable broth if needed.
- Nut-free: Skip the almonds and add roasted sunflower seeds or double up on the pumpkin seeds.
Equipment
A mesh strainer is helpful for rinsing the rice under running water.
To cook the rice, you'll need either an Instant Pot (6-quart or larger) or a heavy-bottom, medium/large pot with a tight-fitting lid (one without vent holes).
More Rice Recipes
I hope you enjoy this versatile brown rice dish. ⭐️⭐️⭐️⭐️⭐️ If you try the recipe, be sure to come back and leave a comment below to let everyone know how it turned out!
Recipe
Brown Rice Pilaf
Equipment
- 6-quart instant pot - or a large pot with lid
Ingredients
- 1½ cups long grain brown rice - rinsed and drained
- 1 small onion, chopped
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon ground turmeric
- black pepper - to taste
- 3 cups vegetable broth (for stovetop) - reduce to 1½ cups for Instant Pot
- ¼ teaspoon sea salt - adjust if using a very salty broth
- ⅔ cup sliced almonds
- ¼ cup pumpkin seeds
- ⅔ cup chopped dried apricots
- ¼ cup finely chopped fresh parsley
Instructions
Stovetop Method:
- Over medium heat, preheat a large pot (one with a tight-fitting lid). Add the oil and let it get hot. Saute the onion for 3 minutes, until softened. Stir in the garlic and cook for another minute.
- Add the dried thyme and parsley, turmeric, several turns of freshly cracked black pepper, and ¼ teaspoon salt. Cook for another 30 seconds. Add the rice, and toast for 2-3 minutes, stirring well to coat with seasonings.
- Pour in 3 cups vegetable broth, stir, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Remove the pot from heat and let sit, covered, for 10 minutes.
- While the rice rests, toast the sliced almonds in a dry pan over medium-low heat for 5-7 minutes or until just developing some color. Stir occasionally at first, and then frequently so they don't burn. Transfer to a plate. Do the same with the pepitas, toasting until golden and starting to pop. Remove from heat.
- Fluff the rice with a fork, then fold in the toasted almonds, pepitas, and chopped dried apricots. Taste for salt and pepper and adjust as desired. Fold in the fresh parsley, and serve warm.
Instant Pot Method:
- Set the Instant Pot to sauté mode and heat the olive oil, if using. Cook the onion for 2-3 minutes until softened. Stir in the garlic, dried herbs, turmeric, black pepper, and salt. Cook for another 30 seconds or so, stirring frequently.
- Add the drained rice to the pot, stirring to coat it with seasonings. Pour in 1½ cups vegetable broth (you need less liquid in the Instant Pot), and stir well.
- Secure the lid and flip the vent knob to sealing (if applicable for your IP). Set the Instant Pot to Manual/High Pressure for 22 minutes.
- While the rice cooks, toast the sliced almonds in a dry pan over medium-low heat for 5-7 minutes or until just developing some color. Stir occasionally at first, and then frequently so they don't burn. Transfer to a plate. Do the same with the pepitas, toasting until golden and starting to pop. Remove from heat.
- When the Instant Pot beeps and the cooking is done, allow a 5-minute natural release, then carefully release any remaining pressure.
- Fluff the rice with a fork, and fold in the toasted almonds, pepitas, and chopped apricots. Taste for salt and pepper, fold in the fresh parsley, and serve warm.
Notes
- Seasonings: Try other herb and spice pairings. Curry powder, turmeric, and cilantro are great together. We also like dried basil and oregano paired with fresh flat-leaf or curly parsley. For an extra touch of umami, add 1-2 tablespoon nutritional yeast when adding the broth.
- Other nuts and fruits: Instead of almonds, try chopped cashews, pecans, or peanuts. Raisins, regular or golden, and dried cranberries are also perfect.
- Oil-free: Feel free to omit the olive oil. Add a splash of water or vegetable broth as needed.
- Nut-free: Skip the almonds and add roasted sunflower seeds or double up on the pepitas.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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