| Level: | Easy |
| Total: | 1 hr 7 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 47 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 shallot, chopped
- 1 cup long-grain brown rice
- Kosher salt and freshly ground pepper
- 2 1/2 cups chicken broth or water, warmed
- 1 clove garlic, smashed
- 2 sprigs fresh thyme
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 green onions, thinly sliced
Instructions
- Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
- Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
- Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 271 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 12 mg |
| Sodium | 540 mg |
Reviews
Family ate it up no complaints! good flavor, easy and fast side dish!
love, one of my favorite!
Followed recipe to a “T” and it was bland.
I got more complements on this rice recipe than any other. I highly recommend it!
Turn the heat down to simmer for the 40 minutes. Recipe doesn’t note this, but at medium – it just burned.
Mmm, I have a former Louisiana native to please. So, I skipped the onion, kept the garlic but sautéed in butter; instead of herbs it’s trusty old Cajun seasoning. I am so curious to see how this comes out for a late night, after work dinner.
Delicious!!!!❤️
Amazing recipe. We added shredded carrots and spinach to increase the healthy factor, and it turned out great. Not very salty and the flavour was booming. Definitely gonna add to the go to menu for dinners.
This recipe was a very easy one to follow. As a culinary student I love using easy, baseline-type recipes like this to wow my friends. I made this for a dinner party and it was a hit. I added toasted, slivered almonds, sauted mushroom and finished with some fresh parmagano regiano. I also swapped the thyme for fresh tarragon. All in all the directions were spot on I and had no issues with the cooking time. 5 stars from me!
Very Good! Only change I made was using olive oil in place of the butter. Recipe Binder Keeper for sure.