Herbed Brown Rice is going to take the place of your plain white and plain brown rice. A few tweaks and simple rice turns into a rich, flavorful side dish.
Brown rice is a great whole food choice when getting rid of white, more refined side dishes. But at our house, plain brown rice is rarely received with excitement and we don’t even keep white rice in the house. It is just something we pour stuff over or use to stretch meals. In an effort to make brown rice stand alone in a food blogger’s kitchen, I had to liven it up a bit.
Cooking the rice in stock, seasoning it well, and tossing it with fresh herbs changes everything about simple brown rice. Cooked well, this Herbed Brown Rice become a flavorful side dish that makes the adults and the kids happy. This version is our go-to but we often jazz it up with a variety of different herbs – generally the herbs I use in the main dish get tossed in the rice too.
Herbed Brown Rice goes great with Creole Style Gumbo, Beef and Mushroom Saute, as an alternate stuffing in Stuffed Red Peppers – or toss it with cilantro with a squeeze of lime juice for a fast side to any Mexican inspired meal.
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- 2 cup brown rice
- 4 cups chicken or vegetable stock
- salt to taste
- 1/2 cup parsley, roughly chopped
- Put rice and water and salt into a medium sized pot and bring to a boil over medium heat. Reduce heat to medium-low, cover pot and simmer until liquid is absorbed and rice is tender, about 40 minutes. Remove pot from heat and let rest for 10 minutes. Uncover, stir in chopped parsley and serve.