Lemon Brown Rice with Garlic and Thyme

Hello Lovely,

I was a little sick this weekend from my acid reflux. While trying to make myself feel better, it occurred to me that with all of the stress and pressure I've been under lately, I haven't been eating very well. I've been skipping meals and my meal options this past week were horrible with pizza, and chicken and fries. I ate so much processed foods it's no wonder I wound up in so much pain. I decided to make brown rice but I wanted something with a little flavour because we all know how underwhelming rice can sometimes be.

Using thyme that we're growing in the backyard, and a few other seasonings and spices I had on hand, this lunch had me salivating in appreciation. I even took some to a friend who finished it before I got to my meeting that was only 15 minutes away. Given the fact that brown rice takes an hour to cook thoroughly, it was well worth it. If you have the time, I would definitely suggest serving this on the side of lemon pepper fish or chicken and vegetables or a side salad.

LEMON BROWN RICE WITH GARLIC AND THYME

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1 1/2 cups short-grain brown rice
  • 2 cups vegetable stock
  • 1 cup water
  • Kosher salt
  • Garlic and pepper seasoning or 1 tablespoon garlic minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon cajun seasoning or red chili flakes
  • 2 tablespoons fresh lemon juice
  • zest of one lemon

 

HOW TO MAKE THIS RECIPE

  1. In a large sauce pan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Add the stock, salt, and pepper and bring to a boil. Add the rice and cook, stirring, for 3 minutes. 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.

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

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