This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world."
-Auguste Escoffier, 19th century French chef
There are so many varieties of brown rice on the market in America today. I have become very partial to brown jasmine rice. Whatever brown rice you choose, the touch of butter as flavoring along with the floweriness of the parsley makes this recipe a great accompaniment for almost any dish.
Servings: 2 | Serving size: 1/2 cup cooked rice
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
The cooked rice doesn’t keep well.
|2 1/4 cups||water|
|1/2 cup||long grain brown rice|
|2 Tbsp||parsley (coarsely chopped)|
|2 tsp||unsalted butter|
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
Just before serving, add the butter and parsley and fold gently until the butter melts. Serve.
Serving size: 1/2 cup cooked rice
|Calories 206||Calories from Fat 47|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 0g|
|Trans Fat 1g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 2g||6%|
|Vitamin A 8%||Vitamin C 8%|
|Calcium 2%||Iron 5%|
|Vitamin K 63 mcg||Potassium 125 mg|
|Magnesium 68 mg|