Lemon Brown Rice with Garlic and Thyme

Name: Lemon Brown Rice with Garlic and Thyme
Prep time: 15 min
Total time: 75 min
Yield: 6 Servings
Ingredients: 2 tablespoons unsalted butter; 1 shallot, finely chopped; 1u00bd cups short-grain brown rice; 3 cups vegetable stock; Kosher salt Freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon garlic, minced; 2 tablespoons fresh thyme, chopped; u00bd teaspoon red chili flakes; 2 tablespoons fresh lemon juice; zest of one lemon

By Leslie Blythe Rice, Side dish, Vegetarian Boiling, Sautéing, Simmering

October 2, 2018

This Lemon Brown Rice with Garlic and Thyme is probably some of the best rice I've ever made. I actually made it a long time ago, but the photo was so bad I didn't post it. This photo isn't great either! This tangy brown rice dish can be served warm, or chilled as a salad or side.

Prep: 15 mins
Cook: 1 hrs
Yields: 6 Servings

Ingredients

2 tablespoons unsalted butter

1 shallot, finely chopped

1½ cups short-grain brown rice

3 cups vegetable stock

Kosher salt Freshly ground pepper

2 tablespoons extra-virgin olive oil

1 tablespoon garlic, minced

2 tablespoons fresh thyme, chopped

½ teaspoon red chili flakes

2 tablespoons fresh lemon juice

zest of one lemon

Directions

1In a large saucepan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.

3In a skillet, heat the oil, garlic, thyme, and chili flakes over moderately low heat. Cook until garlic is just beginning to brown, about 3 minutes.

5Remove from heat and add lemon zest and juice. Season with salt and pepper. Toss with cooked rice and serve.

Recipe from Emily Farris, November 2013, Food & Wine Magazine

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