Recipe by karen
I tried this recipe a few years ago and remember that I really liked it. I'm not so good at rice...it tends to stick to the pot...but this one was easy and tasty.
Top Review by chris lepore
We always eat brown rice (a bit boring), so I was looking for a recipe to jazz it up for a change. This was delicious! I used brown basmati and halved the rice to 1c, still used about five cloves of garlic, and threw in some red pepper to cook with the rice. I cook brown rice with 2 (scant) cups fluid to 1 cup rice, which always results in perfectly cooked rice. This recipe, as written, calls for too much fluid. If you're having trouble with wet rice, decrease the fluid (water/broth) to just under 2 cups for each cup of rice.
- 2 tablespoons olive oil
- 2 cups short-grain brown rice, uncooked
- 6 garlic cloves, minced
- 1 1⁄2 cups water
- 2 (13 3/4 ounce) cans chicken broth
- 1⁄2 teaspoon salt
- 4 tablespoons green onions, thinly sliced
Directions See How It's Made
- Heat oil in a large skillet over medium-high heat.
- Add rice and sauté for 1 minute.
- Add garlic and sauté for 2 minutes.
- Stir in water, broth and salt. Bring to a boil.
- Cover, reduce heat and cook over medium-high heat for 45 minutes or until liquid is absorbed.
- Spoon into a bowl and fluff with a fork. Top with green onions.