Fig and almond brown rice

This versatile side dish pairs well with favourite holiday mains
Recipe and photo provided by Canola Eat Well
Fig and almond brown rice in a white serving bowl with sliced almonds and figs on the countertop beside it.
6 servings / 1 hour 5 minutes 

Prep 15 min / Cook 50 min

  • 1 tbsp (15 mL) canola oil
  • 1 leek, white and light green part only, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup (250 mL) brown rice
  • 1 red bell pepper, chopped
  • 2 cups (500 mL) sodium reduced vegetable or chicken broth
  • 1/2 cup (125 mL) chopped dried figs, unsweetened 
  • 1/4 cup (50 mL) sliced almonds, toasted 
  • 1/4 cup (50 mL) shredded Asiago or Manchego cheese (optional)
  • 2 tbsp (25 mL) chopped fresh parsley
  1. In a wide saucepan, heat oil over medium heat; cook leek and garlic, stirring for about 3 minutes or until softened.  Add rice and cook for 1 minute. Add pepper; broth and figs; stir. Bring to a simmer. 
  2. Reduce heat to low; cover and cook for about 30 - 45 minutes or until broth is absorbed and rice is tender. Spoon into a serving dish and sprinkle with almonds, asiago, if using and parsley to serve

Tip: Substitute pitted dates for the figs in the recipe.  

Tip: Using a wider saucepan can reduce the amount of cooking time compared to a deep pot.  

Tip: Different brown rice varieties or brands may have different cooking times - serve when rice is tender. 

Nutritional info per serving (1 of 6)*
  • Calories 220
  • Protein 5 g
  • Total fat 6 g
    • Saturated fat 1 g
    • Cholesterol 0  mg
  • Carbohydrates 38 g
    • Fibre 3 g
    • Sugars 8 g
    • Added sugars 0 g
  • Sodium 200 mg
  • Potassium 300 mg

    *Without cheese

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