Herbed Brown Rice Pilaf

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Easy and pretty tasty...with the added bonus of being less salty than the store-bought versions. Both times I've made it, I needed to use more Chicken Broth than the recipe calls for to ensure the rice has a nice consistency.

I would recommend this recipe.

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Although I love The Neelys, this one was not a winner for my family. After 40 minutes, there was too much liquid so I had to cook it for an additional 20 minutes. I will try it again though but use coconut oil instead of butter and 2 cups of coconut milk instead of broth.

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Definitely too much liquid (soggy and overcooked.

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This was a good recipe. I did cook the rice for 50 mins, then let set for 15 minutes. I did use coconut oil instead of butter for my health reasons, and it turned out really well. : YUM!

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rice flavor was ok, it took a lot more than 40 minutes to cook, 2 1/2 cups stock is way too much liquid. by the time the stock absorbed the much was kinda of mushy.

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This was really good. Came out perfect, but I did cook it for 50 min. instead of 40min....Other then that Great!!

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This is delicious! I agree that it takes longer than 40+10 to cook - I let it sit at least 15 minutes longer. I also subbed vegetable broth and stirred in a handful of shredded parmesan at the end. I served this rice dish with Giada's grilled tofu with avocado cream.

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This is delicious! I agree that it takes longer than 40+10 to cook - I let it sit at least 15 minutes longer. I also subbed vegetable broth and stirred in a handful of shredded parmesan at the end. I served this rice dish with Giada's grilled tofu with avocado cream.

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This was very flavorful and delicious. I had to cook my rice way longer than the recommended time though. I didn't have thyme so I used rosemary.

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Very good! I followed the recipe to a T except I used dried "herbs de provence" instead of fresh Thyme, because it has thyme plus basil and some other goodies. This flavorful and healthy side dish is a Keeper!