This is a great side dish, and it could be easily scaled if you wanted to make it for a crowd. I use a brown rice mix to give it some variety, and add additional veggies/herbs that are in the fridge. This could also be done with wild rice, though the cooking time would be longer.
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1-2 stalks celery, diced
- 1 cup long-grain brown rice
- 2 1/2 cups chicken stock (or water)
- 2 cloves garlic, smashed
- 1 teaspoon herbes de province
- 3 tablespoons chopped parsley
- 2-3 green onions, thinly sliced
- salt and pepper
Heat oil over medium heat. Add shallot and celery, cook until tender. Add rice and stir until coated, about a minute. Add stock, garlic, and herbes de province. Bring to a boil, then lower heat and simmer approximately 35 minutes (follow your rice package’s directions for exact measurements).
Once all liquid has been absorbed, remove from heat and add green onions, parsley, salt and pepper.
This recipe would also be good with carrots or other fresh herbs you may have on hand. You could make this vegetarian by using vegetable stock in place of the chicken stock.
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