Brown rice with garlic and herbs
Long grain brown rice cooked in broth becomes the center of a weeknight dinner with just garlic, herbs, and butter. This shelf offers the base; the method and staples build it into something warm and filling in under an hour.
About 920 calories a serving, 77 g protein, 72 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 cups [480 ml] chicken or vegetable broth
From your shelf
- 1 cup [185 g] long grain brown rice
Staples
- 1 tablespoon oil
- 1 tablespoon butter
- 3 cloves, minced garlic
- 1 teaspoon salt
- to taste pepper
- Heat 1 tablespoon oil in a medium pot over medium heat. Add 3 minced cloves garlic and stir until fragrant, about 30 seconds. Stir in 1 cup brown rice and toast for 2 minutes, stirring often, until the rice smells nutty.
- Pour in 2 cups broth and 1 teaspoon salt. Bring to a boil, then lower the heat, cover, and simmer until the rice is tender and the liquid is absorbed, 40 to 45 minutes. Do not stir.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in 1 tablespoon butter. Taste and add pepper and more salt if needed.
Note Swap the broth for water if you prefer. Leftovers keep three days covered in the fridge; reheat gently with a splash of water. Serve with a green salad, steamed vegetables, or alongside roasted chicken.
On the label
LONG GRAIN BROWN RICE.
Stater Bros., rice, serving 42 g. Ingredients as printed on the label.
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Cooks as brown rice. Half of it left? Use up the brown rice.