Total Time
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.

Ingredients Nutrition


  1. Heat oil in a large pot over medium-high heat.
  2. Add rice and stir until it begins to crackle, about two minutes.
  3. Add water and seasonings.
  4. Cover pot, bring to a boil and reduce heat to a low simmer.
  5. Cook for 45-55 minutes until rice is fluffy and has absorbed all the water.
  6. Remove from heat, transfer to a serving dish, and serve at once.


Most Helpful

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!

Chicagoland Chef du Jour November 27, 2011

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

Sue Lau October 03, 2008

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):

prowlgrrl_10487977 March 04, 2014

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