Lemon Parsley Brown Rice is a healthy, easy side dish that would be a great recipe to serve with chicken, fish and meats. It gets lots of flavor by cooking in vegetable broth instead of water and some extra brightness at the end by adding parsley, lemon zest and lemon juice. This lemon rice recipe made with a few simple ingredients will be a nice change from plain rice and a great way to add a burst of fresh flavor to your meal.
Brown rice is a whole grain rice. It is considered to be healthier than white rice which has had the bran and germ removed. They are considered to be the most nutritious part of the rice. Brown rice has vitamins, antioxidants, and fiber. Brown rice requires a longer cooking time than white rice so be prepared to cook it for 45 minutes.
If you would like to try some other brown rice recipes, the next time check out Asparagus Fried Brown Rice and Chicken Brown Rice Soup, and Brown Rice Veggie Cakes.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Choose a high-quality brown rice. There are different varieties like short, medium, and long-grain. Each has a slightly different texture. Long-grain brown rice tends to be fluffier and is a great choice for this dish. Read about the Types of Brown Rice.
- Use fresh parsley for the best flavor. Flat-leaf (Italian) parsley has a more robust flavor compared to curly parsley. Make sure the parsley is bright green and not wilted.
- Use fresh lemons rather than bottled lemon juice. The freshness makes a significant difference in flavor. Organic lemons are a good choice as you will be using the zest.
SPECIAL EQUIPMENT IS NEEDED:
- Saucepan with Lid: A medium to large saucepan with a well-fitting lid is needed for cooking the rice. The lid helps to trap steam and ensure even cooking of the rice.
- Cutting Board and Sharp Knife: A durable cutting board and a sharp knife are necessary for chopping the shallot, garlic, and parsley.
- Measuring Cups and Spoons: To measure the rice, broth, olive oil, and the smaller amounts of lemon zest, lemon juice, and parsley.
- Citrus Zester or Grater: To zest the lemon, a fine grater or a zester will be needed. If you don’t have a zester, the small side of a box grater can work as well.
- Citrus Juicer or a Fork: To extract the juice from the lemon. A citrus juicer is ideal, but you can also use a fork to twist and press the juice out.
- Wooden Spoon or Spatula: For stirring the ingredients in the saucepan.
SUBSTITUTIONS:
- You can use an equal amount of white rice in this recipe if you chose to, You will however have to adjust the vegetable broth to only 3 cups and cut your cooking time in half. Make sure that you chose a long grain rice. Long grain rice will cook up light and fluffy whereas a short grain rice tends to clump together when it is cooked.
- If you do not need the recipe to be vegan, you can substitute a flavorful broth like chicken broth or chicken stock for the vegetable broth.
- If you do not have fresh parsley, you can used 2 teaspoons of dried parsley flakes.
- You can replace the shallot with red onion, yellow onion, white onion or even green onions.
- If you like a lot of garlic, increase the garlic cloves to two. You can also substitute a teaspoon of garlic powder for the fresh garlic.
HOW TO STORE LEMON PARSLEY BROWN RICE:
- You can store any leftover rice in the refrigerator in an airtight container for up to 5 days.Allow the cooked rice to cool to room temperature before storing it.Place the cooled rice in an airtight container.
- You can also freeze the leftover rice in an airtight freezer container for 2-3 months. Allow the cooked rice to cool to room temperature before freezing it. Use freezer-safe bags or airtight containers to store the rice.
HOW TO REHEAT LEMON PARSLEY BROWN RICE:
- The easiest way to reheat the lemon parsley brown rice is in the microwave. Place the rice in a microwave safe dish, sprinkle some water over it to add moisture, and cover it loosely. Heat it on high for 1-2 minutes, stir, and heat for another minute if needed.
- You can also reheat the rice in a covered saucepan on the stove top over low heat. Make sure to add 1 tablespoon of water or vegetable broth for each cup rice that you are reheating. This should take under 5 minutes depending on the quantity of rice that you are reheating.
Add the oil to a medium saucepan and heat over medium heat.Add the shallots and the garlic. Cook for 2 minutes until they begin to soften.
Add the rice, and vegetable broth. Stir to combine. Over medium-high heat, bring the mixture to a boil. Turn the burner to the low heat setting and cover the pan with the lid. Cook over low heat for 45 minutes.
Stir in the parsley, lemon zest and lemon juice.
Lemon Parsley Brown Rice
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Ingredients
- 1 tablespoon olive oil
- 1 small shallot, chopped
- 1 clove fresh garlic, minced
- 1 ½ cups brown rice
- 3 ¾ cups vegetable broth
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
Instructions
Add the oil to a medium saucepan and heat over medium heat.
Add the shallots and the garlic. Cook for 2 minutes until they begin to soften.
Add the rice, and vegetable broth. Stir to combine.
Over medium-high heat, bring the mixture to a boil.
Turn the burner to the low heat setting and cover the pan with the lid.
Cook over low heat for 45 minutes. Resist taking the cover off as it disturbs the cooking process.
Check and make sure that the rice is no longer crunchy. If it is add a ¼ cup of broth, cover the pan and let the rice cook for a few more minutes.
Turn off the heat.
Let the rice mixture sit covered for 10 minutes.
Fluff rice with a fork.
Stir in the parsley, lemon zest and lemon juice. Garnish with lemon slices. Serve warm.
