ROSEMARY AND SAGE BROWN RICE

THE BEST BROWN RICE. I’m excited for you!

NOTE. The recipe below is based upon the rice I used packaging. If you decide to use a different grain, please follow the bag’s recommended timing.

I love a good rice. Lately, I’ve been cooking up rice bowls for dinner. With “rice” being in the namesake, I felt the need to make it extra exciting—spoiler alert, I succeeded! I’ve made this rice a few times now. Once using water instead of chicken broth—which, FYI, that works well too, it’s just a little less rich in flavor—and love it every time! It’s herbaceous and rich without overpowering the rest of the add-ons that I’ve been including. My favorite add-on so far has been my super easy broiled version of my Soy And Cane Sugar Salmon with avocado, micro greens tossed in a homemade balsamic vinaigrette, and homemade pickled cucumber paper-thin slices. Food for thought! Mostly, I’m excited to hear what you pair your rice with.

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ROSEMARY AND SAGE BROWN RICE

Yield: 6 Servings

Author: Michelle Williams

Prep time: 5 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 Hour

Ingredients

• Unsalted Butter (2 tablespoons)
• Shallot (1, finely chopped)
• Garlic (1 teaspoon, finely chopped—sometimes, I even use a garlic paste)
• Fresh Rosemary (2 tablespoons when chopped)
• Fresh Sage Leaves (2 tablespoons when chopped)
• Short Grain Brown Rice (2 cups. I used Lundberg Family Farms' brand)
• Chicken Broth (3 1/2 cups—according to this rice package's instructions so make sure to follow your package's thoroughly)
• Salt (to taste)
• Pepper (to taste)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Sieve
• Saucepan with Lid
• Wooden Spoon

Instructions

TO MAKE YOUR ROSEMARY AND SAGE BROWN RICE

1. Use a sieve to wash your rice under running water for 1-2 minutes. Set aside.
2. Over medium-high heat, melt down your butter in your sauce pan.
3. Add your shallot and garlic. Allow them to cook while constantly mixing until they soften and begin to yellow—about 4 minutes.
4. Add your rosemary and sage. Mix together.
5. Add your rice. Quickly mix so that your other ingredients fully incorporate into your rice as it lightly toasts.
6. Add your chicken broth.
7. Season with salt and pepper.
8. Bring your broth to a rolling boil. Then cover your saucepan with its lid and turn your heat down to a low simmer. Simmer for 45 minutes.
9. With the lid still on, remove your rice from the heat. Let sit for 10 minutes.
10. Fluff your rice using your spoon.
11. Serve. Eat. Enjoy!

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