36+ Tasty & Nutritious Gluten-Free Brown Rice Pilaf Recipes to Try Today

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

Are you on the hunt for gluten-free meal ideas that are both delicious and nutritious? Look no further than the humble brown rice pilaf!

Brown rice pilaf is an incredibly versatile dish that can easily be customized to suit your dietary preferences while offering a satisfying and wholesome meal.

Whether you’re looking for a simple side dish, a hearty main course, or a flavorful vegetarian option, gluten-free brown rice pilaf recipes can be your go-to solution.

In this blog, we’ve curated a collection of 36+ gluten-free brown rice pilaf recipes that will elevate your meals.

From savory options with roasted vegetables and aromatic herbs to sweet and spiced variations that bring a whole new twist, you’ll find plenty of inspiration for your next gluten-free meal.

These recipes are not only healthy but also easy to make, so you can enjoy a delicious homemade pilaf in no time.

Let’s dive into these mouthwatering and creative brown rice pilaf recipes that will satisfy your taste buds and keep you coming back for more!

36+ Tasty & Nutritious Gluten-Free Brown Rice Pilaf Recipes to Try Today

Whether you’re a gluten-free eater by choice or necessity, brown rice pilaf is an excellent choice for any meal.

Its versatility, delicious flavor, and hearty texture make it a wonderful base for all sorts of ingredients—from vibrant vegetables and savory herbs to nuts, fruits, and spices.

With over 36 gluten-free brown rice pilaf recipes to choose from, you have a wealth of options to explore and enjoy.

By incorporating these recipes into your weekly meal rotation, you’ll never run out of fresh ideas for preparing a healthy and filling gluten-free dish.

Not only are these pilafs packed with flavor, but they also provide a variety of nutrients to keep you feeling satisfied and energized throughout the day.

Whether you’re cooking for yourself, your family, or guests, these gluten-free brown rice pilaf recipes are guaranteed to impress.

Savory Garlic and Herb Brown Rice Pilaf

This gluten-free brown rice pilaf is packed with aromatic garlic, fresh herbs, and a hint of lemon for a light yet flavorful dish.

It’s a perfect side for grilled chicken, roasted vegetables, or even a hearty stew.

The combination of olive oil, onions, and vegetable broth infuses the rice with depth and richness, making this a staple recipe for any meal.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
¼ cup fresh parsley, chopped

Instructions:

Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic, thyme, and rosemary. Cook for another 30 seconds until fragrant.
Add the brown rice to the pan and stir to coat with the aromatic mixture.
Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
Reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, stir in the lemon juice and fresh parsley, then serve warm.

This garlic and herb brown rice pilaf is a simple yet elegant dish that enhances any meal.

The lemon juice adds a refreshing brightness, while the fresh herbs bring a burst of flavor. It’s a great choice for a wholesome, gluten-free side dish.

Mushroom and Almond Brown Rice Pilaf

Rich, nutty, and earthy, this gluten-free brown rice pilaf features sautéed mushrooms, crunchy almonds, and a hint of thyme for a warm, comforting dish.

Perfect as a side for roasted meats or as a standalone meal, this pilaf brings out the natural umami of mushrooms while adding a satisfying crunch from toasted almonds.

Ingredients:

1 cup brown rice
2 cups chicken or vegetable broth
1 tablespoon butter or olive oil
1 cup mushrooms, sliced
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup sliced almonds, toasted
2 tablespoons fresh chives, chopped

Instructions:

Heat butter or olive oil in a saucepan over medium heat. Add the onions and cook until soft, about 3 minutes.
Stir in the mushrooms and garlic, cooking until the mushrooms release their moisture and become golden brown.
Add the brown rice and thyme, stirring to combine.
Pour in the broth, season with salt and pepper, and bring to a boil.
Reduce heat, cover, and simmer for about 40-45 minutes, or until the rice is fully cooked and the liquid is absorbed.
Let the pilaf rest for 5 minutes before fluffing with a fork.
Stir in the toasted almonds and fresh chives, then serve warm.

This mushroom and almond brown rice pilaf is a wonderful blend of textures and flavors.

The mushrooms add a rich, meaty taste, while the almonds bring in a delightful crunch. It’s a nourishing dish that pairs beautifully with a variety of main courses.

Spiced Turmeric and Carrot Brown Rice Pilaf

Golden and fragrant, this spiced turmeric and carrot brown rice pilaf is a vibrant, antioxidant-rich dish.

The warming spices like turmeric and cumin add depth, while the natural sweetness of carrots balances the flavors.

This gluten-free dish is perfect for adding a touch of color and nutrition to your meal.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
1 cup carrots, grated
2 cloves garlic, minced
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
¼ cup raisins (optional)
2 tablespoons fresh cilantro, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the onion and sauté until softened.
Stir in the grated carrots and garlic, cooking for 2 minutes.
Add the turmeric, cumin, salt, and pepper, stirring to coat the vegetables in the spices.
Mix in the brown rice and stir well.
Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes.
Once the rice is cooked, remove from heat and let it rest for 5 minutes.
Stir in the raisins (if using) and fresh cilantro before serving.

This spiced turmeric and carrot brown rice pilaf is not only beautiful but also packed with health benefits.

Turmeric provides anti-inflammatory properties, while carrots add a natural sweetness and crunch. It’s an easy, flavorful way to brighten up your plate.

Coconut Curry Brown Rice Pilaf

This coconut curry brown rice pilaf is a rich and aromatic dish infused with warm spices and creamy coconut milk.

The combination of curry powder, ginger, and coconut milk creates a delightful balance of flavors, making it an excellent side dish for grilled seafood, tofu, or roasted vegetables.

The nutty brown rice absorbs the flavors beautifully, resulting in a satisfying gluten-free meal.

Ingredients:

1 cup brown rice
1 ½ cups vegetable broth
½ cup coconut milk
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon curry powder
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon black pepper
¼ cup shredded coconut (optional)
2 tablespoons fresh cilantro, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until soft.
Stir in the garlic and ginger, cooking for another minute.
Add the curry powder, turmeric, salt, and black pepper, stirring to release the spices’ aroma.
Mix in the brown rice, ensuring it is well-coated with the spice mixture.
Pour in the vegetable broth and coconut milk, then bring to a boil.
Reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender.
Remove from heat and let sit for 5 minutes before fluffing with a fork.
Stir in shredded coconut (if using) and fresh cilantro before serving.

This coconut curry brown rice pilaf is a fragrant and creamy dish that adds a touch of exotic flair to your meal.

The rich coconut milk enhances the texture, while the warm spices make each bite comforting and flavorful.

Mediterranean Lemon and Olive Brown Rice Pilaf

Bright, tangy, and full of Mediterranean flavors, this lemon and olive brown rice pilaf is a refreshing gluten-free side dish.

The briny olives and zesty lemon juice create a dynamic contrast, while the aromatic herbs add a delightful depth. This dish pairs beautifully with grilled fish, chicken, or roasted vegetables.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup Kalamata olives, sliced
1 tablespoon capers (optional)
2 tablespoons lemon juice
¼ cup fresh parsley, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the onion and cook until translucent.
Stir in the garlic, oregano, and basil, cooking until fragrant.
Add the brown rice, stirring to coat it with the flavors.
Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
Reduce heat to low, cover, and simmer for about 40-45 minutes.
Remove from heat and let the rice sit for 5 minutes.
Stir in the olives, capers (if using), lemon juice, and fresh parsley before serving.

This Mediterranean-inspired brown rice pilaf is a vibrant and flavorful dish.

The combination of tangy olives, citrusy lemon, and fragrant herbs makes it a refreshing and versatile side that complements a variety of meals.

Spicy Mexican Brown Rice Pilaf

Packed with bold flavors and a slight kick of spice, this Mexican-style brown rice pilaf is a delicious and gluten-free addition to any meal.

It features smoky cumin, zesty lime, and a touch of heat from jalapeños, making it the perfect companion for tacos, grilled meats, or roasted veggies.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
1 jalapeño, finely diced (optional for spice)
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 small tomato, diced
¼ cup black beans (optional)
1 tablespoon lime juice
¼ cup fresh cilantro, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the onion and jalapeño (if using) and sauté until softened.
Stir in the garlic, cumin, paprika, chili powder, salt, and pepper, cooking for another minute.
Add the brown rice and stir well to combine.
Pour in the vegetable broth, bring to a boil, then reduce heat and cover.
Simmer for 40-45 minutes until the rice is tender.
Remove from heat and let the rice rest for 5 minutes.
Stir in the diced tomato, black beans (if using), lime juice, and fresh cilantro before serving.

This spicy Mexican brown rice pilaf is full of smoky, zesty flavors that bring a delicious warmth to any dish.

The addition of beans makes it heartier, while the lime juice adds a refreshing balance to the spices. It’s a must-try for fans of bold, vibrant flavors!

Pineapple and Cashew Brown Rice Pilaf

This sweet and savory pineapple and cashew brown rice pilaf is a tropical-inspired gluten-free dish that combines the natural sweetness of pineapple with the rich crunch of cashews.

The savory ingredients such as garlic and ginger add depth to the pilaf, making it a perfect accompaniment to grilled meats or a refreshing vegetarian option on its own.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup fresh pineapple, diced
½ cup cashews, toasted
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon soy sauce (gluten-free)
2 tablespoons fresh cilantro, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the onion and sauté until softened, about 3 minutes.
Stir in the garlic and ginger and cook for another minute until fragrant.
Add the brown rice to the pan and stir to coat with the aromatic mixture.
Pour in the vegetable broth and bring to a boil.
Reduce heat, cover, and simmer for about 40-45 minutes, or until the rice is cooked and the liquid is absorbed.
Stir in the diced pineapple, toasted cashews, and soy sauce.
Remove from heat and let sit for 5 minutes before fluffing with a fork.
Garnish with fresh cilantro before serving.

This pineapple and cashew brown rice pilaf is a delightful combination of tropical sweetness and savory depth.

It offers a unique balance of textures and flavors that makes it a standout side dish or a light main course.

The cashews add a satisfying crunch while the pineapple brings a refreshing juiciness to each bite.

Zucchini and Feta Brown Rice Pilaf

Light, fresh, and bursting with flavors, this zucchini and feta brown rice pilaf is a gluten-free dish that combines the sweetness of sautéed zucchini with the saltiness of feta cheese.

The herbs and olive oil bring out the best in the ingredients, making it an ideal side dish for a summer meal or a light lunch.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 medium zucchinis, diced
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup crumbled feta cheese
2 tablespoons fresh basil, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the diced zucchini to the pan and sauté for about 5 minutes, until tender.
Stir in the brown rice, dried oregano, dried basil, salt, and pepper, and cook for another minute to combine the flavors.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat, fluff with a fork, and stir in the crumbled feta cheese.
Garnish with fresh basil before serving.

This zucchini and feta brown rice pilaf is a refreshing and wholesome dish that is simple yet packed with flavor.

The creamy feta cheese pairs beautifully with the tender zucchini, and the herbs bring a savory note that balances the dish perfectly.

It’s an ideal choice for a light meal or as a side to grilled meats.

Cinnamon Apple and Walnuts Brown Rice Pilaf

This cinnamon apple and walnuts brown rice pilaf offers a warm, comforting flavor profile that pairs the sweetness of apples with the crunch of toasted walnuts and the aromatic warmth of cinnamon.

It’s a perfect gluten-free side dish for a fall meal or as a light, satisfying lunch.

Ingredients:

1 cup brown rice
2 cups apple cider or vegetable broth
1 tablespoon butter or olive oil
1 small onion, chopped
2 medium apples, peeled, cored, and diced
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon black pepper
½ cup walnuts, toasted
2 tablespoons fresh parsley, chopped

Instructions:

Heat butter or olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Stir in the diced apples, cinnamon, and ginger, cooking for 3-4 minutes until the apples start to soften.
Add the brown rice and stir to coat with the spices and apples.
Pour in the apple cider or vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let sit for 5 minutes before fluffing with a fork.
Stir in the toasted walnuts and fresh parsley before serving.

This cinnamon apple and walnuts brown rice pilaf is a beautifully spiced, nutty dish that brings a sense of warmth and comfort.

The apples’ natural sweetness blends wonderfully with the earthiness of the brown rice and the crunch of walnuts.

It’s a unique and flavorful dish perfect for autumn meals or as a savory yet sweet side dish.

Caramelized Onion and Balsamic Vinegar Brown Rice Pilaf

This caramelized onion and balsamic vinegar brown rice pilaf is a rich, savory gluten-free dish that combines the sweetness of slow-cooked onions with the tangy depth of balsamic vinegar.

The brown rice absorbs the complex flavors beautifully, creating a comforting and indulgent side dish that’s perfect for pairing with roasted meats, vegetarian stews, or even a simple green salad.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
2 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh parsley, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the onions and cook slowly, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes.
Stir in the garlic and cook for another minute, until fragrant.
Add the balsamic vinegar, dried thyme, salt, and pepper, cooking for another 2 minutes to let the vinegar reduce and absorb into the onions.
Add the brown rice and stir to combine with the caramelized onions and balsamic mixture.
Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let sit for 5 minutes.
Fluff the rice with a fork and stir in fresh parsley before serving.

This caramelized onion and balsamic vinegar brown rice pilaf is a rich, flavorful dish that’s perfect for those who love complex, savory flavors.

The balsamic vinegar adds a tangy sweetness that pairs wonderfully with the depth of the caramelized onions, making it an excellent side dish for any meal.

Lentil and Spinach Brown Rice Pilaf

This lentil and spinach brown rice pilaf is a hearty and nutritious gluten-free dish, packed with protein from the lentils and iron from the spinach.

It’s a perfect option for vegetarians or anyone looking for a wholesome, filling meal.

The earthy lentils and fresh spinach blend beautifully with the brown rice, creating a satisfying and flavorful pilaf.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked lentils (or ½ cup dried lentils)
2 cups fresh spinach, chopped
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the onion and sauté until soft, about 3 minutes.
Stir in the garlic, cumin, and turmeric, cooking for another minute until fragrant.
Add the brown rice and stir to coat it with the spices.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 40-45 minutes until the rice is cooked and the liquid is absorbed.
Meanwhile, cook the lentils in a separate pot if using dried lentils. If using cooked lentils, simply warm them through.
Once the rice is cooked, stir in the cooked lentils and fresh spinach, letting the spinach wilt into the rice.
Remove from heat and let sit for 5 minutes before fluffing with a fork.
Stir in lemon juice and fresh parsley before serving.

This lentil and spinach brown rice pilaf is not only nutritious but also packed with flavor.

The earthy lentils and nutrient-rich spinach make it a perfect dish to add balance to your meal, while the cumin and turmeric give it a warm, comforting spice.

Butternut Squash and Sage Brown Rice Pilaf

This butternut squash and sage brown rice pilaf is a cozy and vibrant gluten-free dish that’s perfect for fall or winter meals.

The sweet, roasted butternut squash pairs beautifully with the earthy flavor of sage, making it a hearty side dish that complements roasted meats or can be enjoyed on its own as a vegetarian meal.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
2 cups butternut squash, peeled and cubed
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons maple syrup (optional)
¼ cup toasted pumpkin seeds (optional)

Instructions:

Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash in olive oil and season with salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
While the squash is roasting, heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
Stir in the garlic and chopped sage, cooking for another 1-2 minutes until fragrant.
Add the brown rice to the saucepan and stir to coat with the sage and onions.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Once the squash is roasted, stir it into the cooked rice.
Drizzle with maple syrup for a touch of sweetness (optional) and garnish with toasted pumpkin seeds before serving.

This butternut squash and sage brown rice pilaf is a flavorful and hearty dish that highlights the natural sweetness of the roasted squash.

The addition of sage gives it an earthy depth, while the optional maple syrup adds a touch of warmth, making it a perfect comfort dish for the cooler months.

Garlic and Herb Brown Rice Pilaf

This garlic and herb brown rice pilaf is a simple yet flavorful gluten-free dish that highlights the fragrant qualities of fresh garlic and a variety of herbs.

The subtlety of the brown rice is enhanced by the aromatic herbs, making this pilaf a versatile side dish that pairs wonderfully with nearly any protein, from grilled chicken to roasted vegetables.

Ingredients:

1 cup brown rice
2 cups vegetable broth
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Stir in the chopped thyme and rosemary, cooking for another minute to release the herb flavors.
Add the brown rice to the pan and stir to coat the rice with the garlic and herbs.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is cooked and the liquid is absorbed.
Remove from heat and let sit for 5 minutes.
Fluff the rice with a fork and stir in fresh parsley before serving.

This garlic and herb brown rice pilaf is both fragrant and comforting, making it a perfect side dish for a wide range of meals.

The combination of fresh herbs creates a light, yet satisfying flavor profile that works especially well alongside roasted meats or Mediterranean-inspired dishes.

Roasted Red Pepper and Feta Brown Rice Pilaf

This roasted red pepper and feta brown rice pilaf offers a burst of color and flavor with the sweetness of roasted peppers and the saltiness of feta cheese.

It’s a gluten-free side dish that’s not only visually appealing but also packed with rich, savory tastes that complement grilled meats,

Mediterranean fare, or as a light main course on its own.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
2 red bell peppers, roasted and chopped
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup crumbled feta cheese
2 tablespoons fresh basil, chopped

Instructions:

Roast the red bell peppers by placing them under a broiler or on a grill until the skin is charred. Remove the skin, seeds, and stem, then chop into small pieces.
Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Stir in the garlic and smoked paprika, cooking for another minute until fragrant.
Add the brown rice to the pan and stir to coat it in the aromatic mixture.
Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed.
Stir in the roasted red peppers and crumbled feta cheese.
Let the rice sit for 5 minutes, then fluff with a fork and garnish with fresh basil before serving.

This roasted red pepper and feta brown rice pilaf is a delicious combination of sweet and savory flavors.

The roasted peppers provide a smoky, sweet depth that pairs perfectly with the creamy feta cheese, making it a delightful side dish for any occasion.

Sweet Potato and Pecan Brown Rice Pilaf

This sweet potato and pecan brown rice pilaf is a hearty and comforting gluten-free dish, featuring tender roasted sweet potatoes and crunchy toasted pecans.

The sweetness of the potatoes and the earthy richness of the nuts make this pilaf perfect for holiday dinners, fall meals, or a wholesome side to any roasted protein.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
2 medium sweet potatoes, peeled and cubed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon black pepper
½ cup pecans, toasted
2 tablespoons fresh thyme, chopped

Instructions:

Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, cinnamon, nutmeg, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
While the sweet potatoes roast, heat a small amount of olive oil in a saucepan over medium heat. Add the brown rice and stir to coat.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Toast the pecans in a dry pan over medium heat for 5-7 minutes, or until fragrant.
Once the rice is cooked, gently fold in the roasted sweet potatoes and toasted pecans.
Garnish with fresh thyme before serving.

This sweet potato and pecan brown rice pilaf is a warm and nourishing dish, perfect for cooler months.

The sweetness of the roasted sweet potatoes pairs wonderfully with the crunchy, slightly sweet pecans, while the spices bring warmth and depth to the dish.

It’s a great choice for holiday meals or as a standout side dish.

Coconut Curry Brown Rice Pilaf

This coconut curry brown rice pilaf is a flavorful and aromatic gluten-free dish with a perfect balance of rich coconut milk, savory curry spices, and the wholesome texture of brown rice.

It’s a vibrant side dish that pairs wonderfully with grilled vegetables, seafood, or chicken, and offers an exotic twist to any meal.

Ingredients:

1 cup brown rice
2 cups coconut milk (full-fat or light)
1 cup vegetable broth
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon black pepper
½ cup chopped cilantro (for garnish)

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Stir in the garlic, curry powder, turmeric, cumin, salt, and pepper. Cook for another minute until the spices are fragrant.
Add the brown rice to the saucepan and stir to coat the rice with the spice mixture.
Pour in the coconut milk and vegetable broth, bringing it to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is tender, remove from heat and let sit for 5 minutes.
Fluff the rice with a fork, then garnish with chopped cilantro before serving.

This coconut curry brown rice pilaf is a deliciously comforting dish with a rich, creamy texture from the coconut milk and a vibrant, aromatic flavor profile from the curry spices.

It’s a great side dish for any Indian-inspired or tropical meal and will satisfy both vegetarians and meat lovers alike.

Peas and Mint Brown Rice Pilaf

This peas and mint brown rice pilaf is a fresh and light gluten-free dish that combines the sweet flavor of peas with the refreshing taste of mint.

It’s a simple yet flavorful pilaf, perfect as a side dish for spring or summer meals, especially when paired with grilled fish, chicken, or a fresh salad.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup frozen peas, thawed
1 tablespoon fresh mint, chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh lemon juice

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the brown rice and stir to coat the rice with the onion and garlic mixture.
Pour in the vegetable broth and bring it to a boil.
Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
In the last 5 minutes of cooking, stir in the peas, allowing them to heat through.
Remove from heat, fluff the rice with a fork, and stir in the chopped mint and fresh lemon juice before serving.

This peas and mint brown rice pilaf is a bright and refreshing dish that brings out the sweetness of the peas and the aromatic coolness of mint.

It’s an ideal side dish for lighter meals, particularly for spring and summer, and pairs wonderfully with seafood or grilled vegetables.

Mushroom and Thyme Brown Rice Pilaf

This mushroom and thyme brown rice pilaf is a rich, earthy, and gluten-free side dish that highlights the deep flavors of mushrooms and the aromatic fragrance of fresh thyme.

It’s an ideal dish to serve alongside roasted meats, especially beef or chicken, or as part of a hearty vegetarian meal.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
2 cups mushrooms, sliced (cremini, button, or shiitake)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup dry white wine (optional)
2 tablespoons fresh parsley, chopped

Instructions:

Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3 minutes until softened.
Stir in the garlic and fresh thyme and cook for another minute until fragrant.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, until the mushrooms release their moisture and become tender.
If using, pour in the white wine and cook for 2-3 minutes, allowing the wine to reduce.
Add the brown rice, stir to combine, and let it cook for a minute with the mushrooms and onion.
Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed.
Remove from heat and let sit for 5 minutes.
Fluff the rice with a fork and stir in fresh parsley before serving.

This mushroom and thyme brown rice pilaf is a savory and aromatic dish that brings the depth of earthy mushrooms and the herby fragrance of thyme into a comforting rice pilaf.

It’s a great choice for a side dish to a robust main meal or as part of a vegetarian spread.

Lemon and Dill Brown Rice Pilaf

This lemon and dill brown rice pilaf is a fresh and zesty gluten-free side dish that pairs the bright acidity of lemon with the aromatic flavor of dill.

The addition of lemon zest adds an extra layer of citrusy punch, making this pilaf a perfect side for seafood, grilled meats, or a light salad.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
¼ teaspoon salt
¼ teaspoon black pepper

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the brown rice and lemon zest, stirring to combine with the onions and garlic.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is tender, stir in the fresh lemon juice, dill, salt, and pepper.
Fluff the rice with a fork before serving.

This lemon and dill brown rice pilaf is a light, flavorful dish that brings a refreshing zest with every bite.

The citrusy lemon and fragrant dill make it a perfect complement to any seafood dish or light summer meal.

The rice’s nutty flavor pairs well with the herbal freshness, making it a crowd-pleaser at any table.

Sweet Potato and Pecan Brown Rice Pilaf

This sweet potato and pecan brown rice pilaf combines the natural sweetness of roasted sweet potatoes with the rich, buttery crunch of toasted pecans.

The addition of cinnamon and nutmeg provides a warm, comforting flavor, making it a perfect dish for fall or winter meals.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
2 small sweet potatoes, peeled and diced
½ cup pecans, chopped
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)

Instructions:

Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes in olive oil, cinnamon, nutmeg, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, until tender and caramelized.
While the sweet potatoes are roasting, heat a dry skillet over medium heat. Add the pecans and toast for 3-4 minutes, stirring occasionally, until golden and fragrant.
In a saucepan, bring the vegetable broth to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for 40-45 minutes, until the rice is tender and the liquid is absorbed.
Once the rice is cooked, gently fold in the roasted sweet potatoes and toasted pecans.
Optional: Garnish with fresh parsley before serving.

This sweet potato and pecan brown rice pilaf is a hearty and nutritious dish that offers a beautiful balance of sweet and savory flavors.

The roasted sweet potatoes provide a comforting base, while the pecans add a crunchy texture and richness to the pilaf.

It’s an ideal side dish for holiday meals or any time you want a warm, filling meal.

Zucchini and Tomato Brown Rice Pilaf

This zucchini and tomato brown rice pilaf is a light, fresh, and gluten-free dish that bursts with the flavors of summer.

The tender zucchini and juicy tomatoes create a vibrant, vegetable-packed pilaf that pairs perfectly with grilled meats, fish, or even as a vegetarian main dish.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 medium zucchini, diced
1 cup cherry tomatoes, halved
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh basil, chopped (optional)

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the diced zucchini and cook for about 5-7 minutes, until tender.
Stir in the halved cherry tomatoes, dried basil, salt, and pepper, and cook for another 2-3 minutes until the tomatoes soften and release their juices.
Add the brown rice and vegetable broth, and bring to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is tender, remove from heat and let sit for 5 minutes.
Fluff the rice with a fork and garnish with fresh basil before serving.

This zucchini and tomato brown rice pilaf is a light and refreshing dish, perfect for summer.

The tender zucchini and juicy tomatoes create a satisfying, flavorful base, while the basil adds a fresh, aromatic note.

It’s a wonderful side dish for a casual meal or a light lunch.

Carrot and Raisin Brown Rice Pilaf

This carrot and raisin brown rice pilaf combines the natural sweetness of carrots and raisins with the earthy flavors of brown rice.

The hint of cinnamon and cumin adds a warm, comforting touch, making it a delightful gluten-free side dish perfect for any occasion.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 medium carrot, grated
½ cup raisins
1 small onion, chopped
1 teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Stir in the grated carrot and cook for an additional 3-4 minutes until the carrot softens.
Add the ground cinnamon, cumin, salt, and black pepper, and cook for 1 minute until the spices become fragrant.
Add the brown rice and stir to coat it with the carrot and spice mixture.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
In the last 5 minutes of cooking, stir in the raisins.
Once the rice is ready, remove from heat, fluff with a fork, and garnish with fresh parsley before serving.

This carrot and raisin brown rice pilaf offers a perfect blend of sweet and savory flavors.

The combination of tender carrots, sweet raisins, and aromatic spices creates a comforting dish that pairs well with both meats and vegetarian meals.

It’s an excellent side dish for holidays or family dinners.

Apple and Cinnamon Brown Rice Pilaf

This apple and cinnamon brown rice pilaf is a fragrant, gluten-free dish that brings a touch of sweetness and warmth to your meal.

The juicy apples and cinnamon-infused rice make it a comforting side dish for fall and winter meals, particularly with roasted poultry or pork.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
2 medium apples, peeled, cored, and diced
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh walnuts, chopped (optional)

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté for 3 minutes until softened.
Stir in the minced garlic and cook for an additional minute.
Add the diced apples, ground cinnamon, ground nutmeg, salt, and black pepper. Cook for 3-4 minutes, until the apples soften.
Add the brown rice and stir to combine with the apple and spice mixture.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is ready, remove from heat, fluff with a fork, and optionally stir in fresh walnuts for added texture.
Serve warm and enjoy the sweet and spicy flavors.

This apple and cinnamon brown rice pilaf is a warm and comforting dish, perfect for fall or winter meals.

The sweetness of the apples pairs beautifully with the aromatic cinnamon, creating a harmonious side dish that complements roasted meats, particularly turkey or pork.

Roasted Red Pepper and Feta Brown Rice Pilaf

This roasted red pepper and feta brown rice pilaf is a flavorful, gluten-free side dish that brings together the smoky flavor of roasted peppers and the tangy richness of feta cheese.

It’s a savory and satisfying dish that pairs well with grilled meats or as part of a Mediterranean-inspired meal.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 red bell pepper, roasted and chopped
¼ cup crumbled feta cheese
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh basil, chopped (optional)

Instructions:

Preheat the oven to 400°F (200°C).
Place the red bell pepper on a baking sheet and roast for 20-25 minutes, or until the skin is charred. Remove the pepper from the oven, let it cool, peel off the skin, and chop the flesh.
Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the roasted red pepper, dried oregano, salt, and black pepper, and cook for an additional 2-3 minutes.
Add the brown rice and vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed.
Once the rice is ready, remove from heat and fluff with a fork. Stir in crumbled feta cheese.
Optional: Garnish with fresh basil before serving.

This roasted red pepper and feta brown rice pilaf is a Mediterranean-inspired dish that combines smoky, tangy, and herby flavors in a delicious way.

The roasted peppers and feta make it a flavorful side dish that pairs wonderfully with grilled meats, seafood, or a simple green salad.

Asparagus and Lemon Brown Rice Pilaf

This asparagus and lemon brown rice pilaf is a fresh and vibrant gluten-free dish that combines the earthy flavor of asparagus with the bright, citrusy notes of lemon.

It’s a wonderful side dish for spring and summer meals, particularly when served with fish, chicken, or as a stand-alone vegetarian dish.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the brown rice and stir to combine with the onions and garlic.
Pour in the vegetable broth and bring it to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is cooked and the liquid is absorbed.
While the rice is cooking, heat a separate pan over medium heat. Add the asparagus pieces and sauté for 5-7 minutes, until tender and slightly crisp.
Once the rice is cooked, gently fold in the sautéed asparagus, lemon zest, and lemon juice.
Fluff the rice with a fork and garnish with fresh parsley before serving.

This asparagus and lemon brown rice pilaf is a bright and refreshing dish that’s perfect for pairing with lighter meals or enjoying as a standalone dish.

The asparagus adds a lovely crunch and earthy flavor, while the lemon zest brings a zesty, aromatic touch that makes the pilaf feel fresh and invigorating.

Spinach and Pine Nut Brown Rice Pilaf

This spinach and pine nut brown rice pilaf is a hearty and flavorful gluten-free dish that combines the mild, earthy flavor of spinach with the nutty crunch of toasted pine nuts.

It’s an ideal side dish for a Mediterranean-inspired meal or as part of a healthy, vegetable-packed dinner.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
2 cups fresh spinach, chopped
¼ cup pine nuts, toasted
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh lemon juice

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté for 3 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the brown rice, stirring to combine with the onions and garlic.
Pour in the vegetable broth and bring it to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed.
While the rice is cooking, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until golden brown.
In the last 5 minutes of cooking, stir in the chopped spinach, allowing it to wilt into the rice.
Once the rice is cooked, remove from heat, fluff with a fork, and stir in the toasted pine nuts and fresh lemon juice.

This spinach and pine nut brown rice pilaf offers a beautiful balance of flavors and textures.

The spinach adds a soft, earthy note, while the toasted pine nuts lend a crunchy, nutty depth.

The fresh lemon juice ties everything together with a touch of brightness, making this pilaf a versatile side for many different dishes.

Broccoli and Cheddar Brown Rice Pilaf

This broccoli and cheddar brown rice pilaf is a comforting and cheesy gluten-free dish that combines the nutritious crunch of broccoli with the rich, creamy flavor of cheddar cheese.

It’s an easy-to-make side dish that pairs perfectly with roasted meats or as a simple vegetarian meal.

Ingredients:

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups broccoli florets, steamed or blanched
½ cup shredded cheddar cheese
¼ teaspoon salt
¼ teaspoon black pepper

Instructions:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté for 3 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the brown rice, stirring to coat with the onions and garlic.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed.
While the rice is cooking, steam or blanch the broccoli florets until tender, about 4-5 minutes.
Once the rice is cooked, stir in the steamed broccoli and shredded cheddar cheese, allowing the cheese to melt and coat the rice.
Season with salt and pepper, fluff with a fork, and serve warm.

This broccoli and cheddar brown rice pilaf is a creamy and comforting dish that combines the health benefits of broccoli with the indulgent richness of melted cheddar cheese.

It’s a perfect side dish for family meals or a simple comfort food dinner.