Some of us love brown rice and some of us just endure it because it's healthy. I'll admit that it can be a bland, gummy disaster, but by following this recipe, you'll end up with perfect rice 98 percent of the time.
Remember, rice can chill in the fridge for a few days, so make extra and have that fiber hanging out for when you need it. It's great to throw into a salad, for a quick grain bowl, or even with some over-easy eggs.
- 2 tablespoons olive oil
1 yellow onion (diced)
1 clove of garlic
Any of a million herbs equaling approximately one cup (preferably parsley, basil, dill, chives + mint, but you can truly use whatever you’ve got)
1 1/2 cup short-grain brown rice
- In a medium-size saucepan, heat 1 tablespoon of olive oil over medium heat.
- Once the oil is hot, add the onion and sweat until it’s fragrant and translucent.
- Add a generous pinch of salt and then toss the onion into the carafe of a blender.
- Add the garlic, herbs, a little more salt, and the rest of the oil and blend.
- Pour mixture back into the pan and simmer for a minute while you prepare rice.
- Rinse the rice and add it to the simmering onion mixture, and while you're at it add another healthy pinch of salt.
- Add the appropriate amount of water per the rice package instructions.
- Cook based on time in package instructions.
- Remove from heat and let it sit for 10 minutes before taking off the lid.
- Fluff with a fork, season with salt and pepper to taste, and serve.
- Side Dishes
- North American
- 4 servings