Prep 15 mins
Cook 45 mins
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.
- 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
- 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.
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.
I picked up a bag of brown rice a few weeks ago since I was feeling guily that I never cook brown rice - so this recipe came along and I had to try it as my first attempt at brown rice. I have cooked all kinds of other rice but never brown. I really liked the garlic flavour (doubled the garlic based on other reviews) and I liked the deeper flavour from the brown rice. I like white rice better but this recipe gets a 5 star for being much more healthy than white rice and 4.5 star for flavour (no fault of the recipe, I just need to learn to appreciate brown rice more)
Simple and a nice change from our usual plain brown rice. I use a long grain brown rice, so I just used the amount of water I usually would 1:2. It did leave a little extra water in the pot, so next time I'll put in a little less, but I was able to cook that off quickly with the lid off and the rice was perfect. I've made this twice and have used a minimum of 6 cloves of fresh garlic (I grate mine, easier) and veggie stock. Delish and nice outcome for a few simple steps.