Post by Deleted on May 21, 2019 20:14:25 GMT -5
Lemon Brown Rice with Garlic and Thyme
Ingredients
2 tablespoons unsalted butter 1 shallot, finely chopped
1 1/2 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 chopped fresh thyme
1/2 teaspoon red chili flakes
2 tablespoons fresh lemon juice zest of one lemon
GET INGREDIENTS
How to Make It
Step 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 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.
Step 2
In 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.
Step 3
Remove from heat and add lemon zest and juice. Season with salt and pepper. Toss with cooked rice and serve.
I think I would use grapeseed oil in place of butter and olive oil well maybe a little butter. I may also try this with cauliflower rice. Would have to lower the amount of vegetable broth drastically. I could cook the other ingredients then just add the steamed cauliflower rice and mix it in. Cauliflower rice cooks much faster.
Ingredients
2 tablespoons unsalted butter 1 shallot, finely chopped
1 1/2 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 chopped fresh thyme
1/2 teaspoon red chili flakes
2 tablespoons fresh lemon juice zest of one lemon
GET INGREDIENTS
How to Make It
Step 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 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.
Step 2
In 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.
Step 3
Remove from heat and add lemon zest and juice. Season with salt and pepper. Toss with cooked rice and serve.
I think I would use grapeseed oil in place of butter and olive oil well maybe a little butter. I may also try this with cauliflower rice. Would have to lower the amount of vegetable broth drastically. I could cook the other ingredients then just add the steamed cauliflower rice and mix it in. Cauliflower rice cooks much faster.