Fig and Almond Brown Rice

Fig and Almond Brown Rice

This versatile side dish pairs well with favourite holiday mains - poultry, beef, pork, lamb, fish, or tofu. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.

6 people
  • Ingredients

    1 Tbsp canola oil (15 mL)

    1 leek, white and light green part only, thinly sliced (1)

    2 cloves garlic, minced (2)

    1 cup brown rice (250 mL)

    1 red bell pepper, chopped (1)

    2 cups sodium reduced vegetable or chicken broth (500 mL)

    1/2 cup chopped dried figs, unsweetened (125 mL)

    1/4 cup  sliced almonds, toasted (60 mL)

    1/4 cup shredded Asiago or Manchego cheese (optional) (60 mL)

    2 Tbsp chopped fresh parsley (30 mL)

  • Directions
    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.


    • Substitute pitted dates for the figs in the recipe.
    • Using a wider saucepan can reduce the amount of cooking time compared to a deep pot.
    • Different brown rice varieties or brands may have different cooking times – serve when rice is tender.

Nutritional Analysis

Serving Size
1/6th recipe without cheese
Total Fat
6 g
Saturated Fat
5 g
0 mg
200 mg
38 g
3 g
8 g
5 g
300 mg