Brown Rice Pilaf and Vegetables with Chicken

Brown Rice Pilaf and Vegetables with Chicken


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This recipe is great during the summer because it calls for all sorts of fresh vegetables available at the market or from your garden. You can serve it as a side dish or with chicken in it for a full meal.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 Tbs. butter
  • 1 C. uncooked brown rice
  • 1 large onion, chopped
  • 1 tsp. fresh garlic, chopped
  • 1/4 C. uncooked dry lentils
  • 1/4 C. radish, chopped
  • 3 C. broth
  • 1 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 lb. fresh asparagus, cut into pieces
  • 1 medium yellow pepper, cut into strips
  • 1/4 C. fresh chives, chopped
  • 3 medium Roma tomatoes, chopped
  • 2 Tbs. fresh parsley, chopped
  • 4 chicken breasts, flattened

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Melt the butter in a saucepan. Add rice, onion, and garlic and cook over medium heat, stirring frequently, for 4 to 5 minutes. Add the lentils, radish, mustard, pepper, salt, and broth. Reduce the heat to low, cover, and cook for 45-50 minutes or until rice is tender. In a skillet, boil 2 cups of water and add asparagus and yellow pepper. Cook over high heat for 3 to 5 minutes or until the vegetables are crispy and then drain. Stir the asparagus, yellow pepper, chives, and tomatoes into the rice mixture and sprinkle with parsley. Cook the chicken breasts in your preferred method. Add the breasts to the rice and toss.

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