How To Cook Brown Rice Perfectly and Zucchini and Garlic Brown Rice
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- Yield: 4-6 1x
- Category: Sides
Ingredients
Scale
Oven Baked Brown Rice:
- 1 1/2 cups long grain brown rice
- 1 Tablespoon butter or oil
- 2 1/3 cups boiling water
- 1/2 teaspoon salt
Zucchini and Garlic Brown Rice Addition:
- 1/2 – 1 Tablespoon olive oil or butter
- 1 onion, minced
- 1 medium zucchini, grated
- 2–3 garlic cloves, minced
- salt, ground black pepper, to taste
- 2 Tablespoons minced fresh parsley
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spread the rice out in an 8 inch square baking dish. Add the butter, boiling water and salt on top of the rice.
- Cover the baking dish with a lid or foil and bake for 1 hour in the preheated oven.
- Fluff with a fork. Don’t mash it all up with a big wooden spoon. The trick here is to fluff. With a fork.
While the rice is baking, prep the rest of the ingredients.
- During the last 15 minutes of baking, heat the oil in a skillet. Add the onion, season with salt and pepper. Cook for about 5 minutes on medium heat until the onions are tender and starting to turn lightly golden.
- Add the grated zucchini, season with salt and pepper and cook for another 3-5 minutes. The zucchini should still be vibrantly green.
- Clear a space in the middle of the skillet, add a little bit of oil and add the minced garlic. Cook for about 30 seconds, stirring it around. Mix the garlic in with the zucchini and onion.
- When the rice has finished cooking, add the sautéed vegetables to the rice, along with the minced parsley and mix to combine. Serve warm.
- Reheat rice on the stovetop or the microwave.
Notes
Other additions to rice to consider:
shallots
leeks
carrots
bell peppers
corn
peas
green beans
spinach
kale
sun dried tomatoes
any herbs – dill, cilantro, rosemary, thyme, oregano, etc.
lemon or lime juice and/or zest
pine nuts, almonds
raisins
Parmesan cheese