Gluten-Free Brown Rice Pilaf
By the Gluten Free Recipes team ·
This hearty gluten-free brown rice pilaf offers a delightful nutty flavor and satisfying texture, perfect as a wholesome side dish. Infused with aromatic garlic and brightened with a tangy vinaigrette, it's a versatile accompaniment to any meal.
At a glance: This easy salads and sides recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 10 ingredients — including brown rice, vegetable broth or water, extra virgin olive oil — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Brown Rice Pilaf: When preparing this salads and sides recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Brown Rice Pilaf: This recipe is naturally gluten-free, relying on brown rice as its base. Always ensure your broth and any other packaged ingredients are certified gluten-free.
Ingredients
- 2 cups brown rice, rinsed
- 4 cups vegetable broth or water
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
- 1
In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the rinsed brown rice to the saucepan and stir to coat it with the onion and garlic mixture. Toast the rice for about 2 minutes, stirring constantly, until it smells slightly nutty and the grains appear lightly golden.
- 3
Pour in the vegetable broth or water, and add the salt and black pepper. Bring the liquid to a boil, then reduce the heat to low, cover the saucepan tightly, and simmer for about 25-30 minutes, or until the brown rice is tender and has absorbed all the liquid. Avoid lifting the lid during this time to maintain steam.
- 4
While the rice is cooking, prepare the dressing in a small bowl by whisking together the fresh lemon juice and Dijon mustard until well combined. This will form a bright and tangy base for the pilaf.
- 5
Once the brown rice is cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork, then transfer it to a serving bowl. Drizzle the lemon-mustard dressing over the warm rice and toss gently to distribute evenly. Garnish with fresh chopped parsley, if desired, and serve warm.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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