Prep 5 mins
Cook 55 mins
I love brown rice, it's a classic dish that can be dressed up or down to fit occasion. This recipe comes from the Fiddlehead Cookbook.
- 2 tablespoons oil
- 2 cups brown rice
- 4 1⁄4 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf
- 1⁄2 teaspoon thyme
- Heat oil in a large pot over medium-high heat.
- Add rice and stir until it begins to crackle, about two minutes.
- Add water and seasonings.
- Cover pot, bring to a boil and reduce heat to a low simmer.
- Cook for 45-55 minutes until rice is fluffy and has absorbed all the water.
- Remove from heat, transfer to a serving dish, and serve at once.
This turned out perfect! I halved the recipe and it was done in half the time, how can you beat that!?! I only added salt because I am serving the rice with Turkey and Sausage Jambalaya which is highly seasoned. Believe it or not this is my first time making brown rice. It's a winner! Thanks a bunch Galley Wench!
My rice took an extra 10-15 minutes to fully absorb the liquid, but did turn out tender and tasty. I would probably cut back slightly on the black pepper next time, as it was a little bit spicy; the bay & thyme are just right, complementing the grainy, nutty flavor of the brown rice perfectly. Thanks! ~Sue
I followed the instructions exactly and this turned out horribly. It took forever to cook and is now basically risotto. Will go back to a boil, drain and steam recipe, which worked perfectly (although I've been concerned I'm pouring nutrients down the sink):