Herbed Brown Rice

Herbed Brown Rice

Ingredients:

• 1 1/2 cups brown rice

• 1 tbsp olive oil

• 2 sprigs fresh thyme, chopped

• 2 sprigs fresh Italian oregano, chopped

• 1 bunch fresh cilantro, chopped (include leaves and some stems)

• 1/4 red onion, sliced or diced

• 3 cloves garlic, finely chopped

• 3 cups hot water or broth

• salt and pepper to taste

1. In a medium-sized saucepan, heat oil. Saute onion for 2 to 3 minutes; add garlic and cook an additional minute. Add the rice, half of the chopped herbs, salt and pepper to taste. Cook, stirring, for about 3 to 4 minutes.

2. Pour in the hot water or broth, cover and bring to boil. Reduce heat to simmer and cook for 20 minutes. Add the remaining herbs to the top of the rice, but do not stir. Cover and cook for an additional 15 to 20 minutes, until all water has evaporated.

3. Remove from heat and let rest for 5 to 10 minutes. Fluff with a fork. Serve.

Serves: 4 to 6

Notes&Tips:

• Herbed Brown Rice is a delicious way to use up herbs you may have on hand. I've used Italian oregano as I have it in my garden and it has a sweeter taste than the regular Greek oregano. Cilantro gives this dish a nice "kick" with its stronger flavor.

• In making this dish, feel free to substitute one herb for another. Although, these 3 herbs really complemented each other in this Herbed Brown Rice.

• I've used brown rice as it healthier, contains more fiber and is less processed than white rice. With that said, if white rice is what you enjoy, feel free to use it but cooking time will be less for the white rice.

• Although I'm not a vegetarian, this dish can be served as it or by adding some cooked kidney beans or lentils for a vegetarian main dish.

• I wanted the herbs in this dish to shine, and they did, so I did not incorporate any vegetables in this Herbed Brown Rice.

• Heating the water or broth before pouring it onto the rice, helps bring the rice up to a quicker boil.

• For carnivores, any grilled or baked meat can be served with this Herbed Brown Rice.