Humans have been consuming grains since the beginning of time. Grains are the seeds of grass and non-grass plants like corn, rice, wheat, quinoa, and barley. To be considered a whole grain, the kernel must contain all three parts of the seed. The hard outer shell, known as the bran, is where the fiber, minerals, and antioxidants of a kernel are contained. The endosperm, or middle layer, is the source for most of the carbs, and the inner layer, or germ, contains the vitamins, minerals, & protein of the seed. It doesn’t matter if the grains are rolled, crushed, or cracked, as long as all three parts are present, it is a whole grain. (Refined grains have the germ and bran layers removed, leaving the carb-laden endosperm. They are often enriched with some vitamins and minerals added back.) Whole grains play an important role in our diets, promoting good health and preventing diseases. So, I try to cook with whole grains whenever possible.
Brown rice is in my top three favorite whole grains. I love its nutty taste. I haven’t completely sold Eric on it, though. He typically prefers white rice as a side dish. But I’m working on him and this tasty version of brown rice has helped my case for the grain immensely. And contributed to the health and well-being of both of us!
Lemon, Garlic & Thyme Brown Rice
Lemon, Garlic & Thyme Brown Rice (adapted from foodandwine.com) Total Time: 1 hour, 15 minutes, Active Time: 15 minutes, Serves: 6
Ingredients:
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 1/2 cups brown rice
- 3 cups vegetable stock
- kosher salt & freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 large cloves garlic, minced
- 1 teaspoon dried thyme or 2 tablespoons chopped fresh thyme
- 1/2 teaspoon red chili flakes
- 2 tablespoons fresh lemon juice
- zest of one lemon
Instructions:
In a large sauce pan, melt the butter. Add the shallot and cook it over moderate heat, stirring occasionally, until it is softened, about 5 minutes.
Saute the shallot.
Add the rice and cook, stirring, for 3 minutes.
Cook the brown rice.
Add the stock, salt, and pepper and bring the mixture to a boil. Cover the pot and simmer the rice over low heat until the broth is absorbed and the rice is tender, about 40 – 45 minutes. Remove the pot from the heat and let it stand, covered, for 10 minutes. Fluff the rice with a fork.
Add the broth to the rice.
Meanwhile, in a skillet, heat the oil, garlic, thyme, and chili flakes over moderately low heat. Cook it until the garlic is just beginning to brown, about 3 minutes.
Saute the garlic with the spices.
Remove the garlic and spices from the heat and add the lemon zest and juice. Season it with salt and pepper. Toss the garlic & spices with the cooked rice and serve.
Brown rice at its best!
Healthy really can taste delicious~! ~Linda
Lemon, Garlic & Thyme Brown Rice (adapted from foodandwine.com) Total Time: 1 hour, 15 minutes, Active Time: 15 minutes, Serves: 6
Ingredients:
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 1/2 cups brown rice
- 3 cups vegetable stock
- kosher salt & freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 large cloves garlic, minced
- 1 teaspoon dried thyme or 2 tablespoons chopped fresh thyme
- 1/2 teaspoon red chili flakes
- 2 tablespoons fresh lemon juice
- zest of one lemon
Instructions:
In a large sauce pan, melt the butter. Add the shallot and cook it over moderate heat, stirring occasionally, until it is softened, about 5 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring the mixture to a boil. Cover the pot and simmer the rice over low heat until the broth is absorbed and the rice is tender, about 40 – 45 minutes. Remove the pot from the heat and let it stand, covered, for 10 minutes. Fluff the rice with a fork.
Meanwhile, in a skillet, heat the oil, garlic, thyme, and chili flakes over moderately low heat. Cook it until the garlic is just beginning to brown, about 3 minutes.
Remove the garlic and spices from the heat and add the lemon zest and juice. Season it with salt and pepper. Toss the garlic & spices with the cooked rice and serve.