Herbed Brown Rice
Nutty brown rice infused with aromatic herbs creates a wholesome, flavorful side dish with wonderful texture and depth. Fresh parsley, thyme, and oregano transform ordinary brown rice into something special. This nutritious option brings both taste and health benefits to your table.
Prep Time : 5 min
Cook Time : 45 min
Servings : 4
5 min
45 min
4
Ingredients
For the Rice
• 280g short-grain brown rice
• 700ml vegetable stock
• 30ml olive oil — this one on Amazon
• 15g fresh parsley, finely chopped
• 8g fresh thyme leaves
• 5g fresh oregano, chopped
• 8g sea salt — this one on Amazon
• 2g black pepper
• 2 garlic cloves, minced
• 1 bay leaf
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Directions
- Rinse Rice
Rinse 280g brown rice under cold water for about 1 minute, then drain well. Brown rice doesn’t need aggressive rinsing, but this removes dust and helps the flavor stay clean. - Sauté Aromatics
Warm 30ml olive oil in a medium saucepan (2.5–3L) over medium heat. Add garlic for 30 seconds until fragrant (no browning), then add rice and toast 2 minutes, stirring frequently so grains coat in oil and don’t stick. - Add Liquid and Herbs
Add 700ml vegetable stock, 8g salt, 2g black pepper, 1 bay leaf, 8g thyme leaves, and 5g oregano. Stir once, bring to a boil over high heat, then reduce to low and cover tightly. - Simmer Brown Rice
Simmer 40–45 minutes without lifting the lid. At 40 minutes, you can quickly check one grain (fast peek only)—it should be tender with a slight chew, not a hard center. If needed, cook 5 more minutes and re-check. - Finish and Serve
Remove from heat and rest covered 5 minutes. Remove bay leaf, fluff with a fork, and stir in 15g parsley. Taste and adjust seasoning if needed; brown rice often needs a final salt check.
*Notes :
- Brown rice needs time—don’t rush it with higher heat. Higher heat drives off liquid before the bran layer softens, leaving hard centers and scorched bottoms. Low, steady simmer gives the most consistent texture.
- Keep the lid closed. Every time you open it, you vent steam and extend cook time. If you consistently get undercooked rice, your lid may leak—use the tightest-fitting lid you have.
- Toasting the rice is a flavor upgrade. Two minutes in oil with garlic adds a subtle nuttiness and makes the rice taste fuller without additional ingredients. It’s easy to skip and always noticeable when you do.
- Storage: refrigerate up to 5 days. Reheat covered with a splash of stock so the rice steams and stays fluffy.
Nutrition Facts
( per serving )
Calories
~327 kcal
Protein
5 g
Fat
9 g
Carbs
55 g
Calories
~327 kcal
Protein
5 g
Fat
9 g
Carbs
55 g
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Herbed Brown Rice
Ingredients
Method
- Rinse 280g brown rice under cold water for about 1 minute, then drain well. Brown rice doesn’t need aggressive rinsing, but this removes dust and helps the flavor stay clean.
- Warm 30ml olive oil in a medium saucepan (2.5–3L) over medium heat. Add garlic for 30 seconds until fragrant (no browning), then add rice and toast 2 minutes, stirring frequently so grains coat in oil and don’t stick.
- Add 700ml vegetable stock, 8g salt, 2g black pepper, 1 bay leaf, 8g thyme leaves, and 5g oregano. Stir once, bring to a boil over high heat, then reduce to low and cover tightly.
- Simmer 40–45 minutes without lifting the lid. At 40 minutes, you can quickly check one grain (fast peek only)—it should be tender with a slight chew, not a hard center. If needed, cook 5 more minutes and re-check.
- Remove from heat and rest covered 5 minutes. Remove bay leaf, fluff with a fork, and stir in 15g parsley. Taste and adjust seasoning if needed; brown rice often needs a final salt check.