Sprouted brown rice pilaf is anything but ordinary! This recipe blends nutty sprouted rice with warm spices, tender veggies, and crunchy toasted almonds, all simmered to perfection in chicken broth. It’s a flavorful, hearty side that complements any meal beautifully.

A spoon in a bowl of rice pilaf made with germinated rice pilaf.

Here is Why This Recipe Works

Nutty, earthy flavors: Sprouted brown rice adds a rich, nutty depth that regular rice just can’t match.

Simple ingredients, big flavor: With warm spices like cumin and cinnamon, this pilaf brings a ton of taste without a huge list of ingredients.

Perfectly fluffy every time: A little kitchen towel trick keeps the rice light and fluffy, no clumping here!

A little crunch, a lot of texture: Toasted almonds on top add the perfect finishing touch for that satisfying crunch in every bite.

If you like this recipe, check out our Basmati Rice Pilaf.

The Ingredients

Pantry: Olive oil, chicken broth, sprouted brown rice, toasted almonds
Produce: Onions, carrots, garlic, fresh parsley
Pantry seasonings: Kosher salt, black pepper, ground cumin, ground cinnamon

A bowl of sprouted brown rice next to almonds.

Variations

Cranberry Orange Almond Rice Pilaf: Stir in a handful of dried cranberries and zest of one orange along with some chopped almonds.

Herbed Mushroom Rice Pilaf: Add sautéed mushrooms and chopped fresh thyme or rosemary.

Lemon Spinach Pine Nut Pilaf: Mix in 1 cup of fresh spinach and 1 tablespoon lemon zest, then sprinkle with toasted pine nuts.

Apricot Pistachio Rice Pilaf: Fold in diced dried apricots and some chopped pistachios.

Tips for Success

Cooking the rice with the spices for a few minutes before adding the broth enhances its nutty flavor and helps lock in the seasonings.
Keep the heat low and let the rice absorb the broth gradually—this results in tender, fluffy grains.
Placing a clean towel over the saucepan before covering with the lid helps absorb extra steam, keeping the rice light and fluffy.
Fresh parsley and toasted almonds add color, flavor, and crunch, giving the pilaf a more vibrant finish.

A sprouted brown rice pilaf in a serving bowl next to a phone.

Storage

Fridge: To store any leftover sprouted brown rice pilaf, transfer it to an airtight container and refrigerate for up to 4 days.

Freezer: Let the pilaf cool completely, then place it in a freezer-safe container removing as much air as possible. It can be frozen for up to 3 months.

To reheat, place it in a saucepan over low heat with a splash of broth or water to keep it from drying out, stirring occasionally until warmed through.

Germinated Rice Pilaf

This sprouted brown rice pilaf is a cozy, flavorful side that turns any meal into something special. With warm spices, hearty texture, and a crunchy almond topping, it’s perfect for both easy weeknights and festive gatherings.

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Sprouted Brown Rice Pilaf

This recipe for sprouted brown rice pilaf is cooked in chicken stock and flavored with onions, garlic, and carrots. We chose cumin and cinnamon for the spices and some toasted whole almonds for a little crunch

4.86 from 14 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 244kcal

Author: Pat Nyswonger

Ingredients

2 tablespoons olive oil
½ cup finely chopped onions
⅓ cup finely chopped carrots
2 garlic cloves finely chopped
Kosher salt and freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 cup sprouted brown rice
1-½ cups chicken broth
½ cup chopped toasted almonds divided
2 tablespoons coarsely chopped fresh parsley
Fresh parsley sprigs for garnish

Instructions

In a medium-size saucepan set over medium-high, heat the oil and add the onion, carrots and garlic. Season with the salt and pepper and cook until the onions are slightly soft, about 5-6 minutes.
Stir in the cumin, cinnamon and rice. Cook, stirring frequently, for another 3-4 minutes until some of the grains appear a little translucent about 3-5 minutes.
Add the chicken broth, and bing to a boil. Reduce heat, cover the saucepan and simmer until the rice is tender and the liquid absorbed, about 30-35 minutes. Remove the saucepan from the heat and fluff with a fork.
Place a clean kitchen towel over the saucepan and add the lid. The kitchen towel will absorb the steam and keep the rice fluffy. Allow to sit undisturbed for 10 minutes. Stir in half of the toasted almonds and the chopped parsley.
Transfer the rice to a serving dish, sprinkle with the remaining chopped almonds and garnish with parsley sprigs.