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Toasted Brown Rice & Vegetable Pilaf
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1 tablespoon vegetable oil

1 cup uncooked brown rice

1/2 cup uncooked barley


2 (14.5-ounce) cans vegetable broth

2 medium (1 cup) onions, cut into thin wedges

2 tablespoons chopped fresh basil leaves  

1 tablespoon chopped fresh marjoram leaves  

1/4 teaspoon coarsely ground pepper


3 medium (1 1/2 cups) carrots, thinly sliced

2 medium (2 cups) zucchini, halved lengthwise, sliced

3 ounces (3/4 cup) Monterey jack cheese, shredded

 *Substitute 2 teaspoons dried basil leaves. ** Substitute 1 teaspoon dried marjoram leaves.

How to make

  1. STEP 1

    Heat oil in 10-inch skillet.  Add rice and barley. Cook over medium heat, stirring occasionally, 4-5 minutes, until lightly browned. Stir in all seasoning ingredients. Continue cooking, 4-5 minutes, until mixture comes to a full boil.

  2. STEP 2

    Reduce heat to low. Cover; continue cooking 35 minutes. Stir in all vegetable ingredients except cheese. Cover; continue cooking, 10-12 minutes, until grains and vegetables are tender and liquid is absorbed. Sprinkle with cheese.

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