Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Brown Rice

Brown rice is the more natural form of rice because it hasn't had the outer bran layer stripped away. The bran layer is high in fiber and other nutrients but it is the lovely nutty flavor and chewier texture that makes brown rice so appealing. I especially like to use brown rice in Mexican and Southwestern recipes.

I think that it works well in certain soups because of the savory nut-like flavor it adds. You can use an equal amount of white rice. The brown rice will need to cook longer so the bran layer is cooked well enough that it will not make the soup grainy. As with white rice shorter grain rice will have a higher starch content and make for a creamier, sticky rice than longer grain rice.

1/4 cup uncooked brown rice = 170 calories, 1g fat, 0g sat fat, 0.5g mono fat, 4g protein, 36g carbohydrates, 3mg sodium, 0mg cholesterol


Brown Rice with Parsley

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
1/8 tsp salt
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.

Nutrition Facts

Serving size = 1/2 cup cooked rice

Servings = 2


Amount Per Serving

Calories 206 Calories from Fat 47
  % Daily Value
Total Fat 5g 8%
    Saturated Fat 2g 11%
    Monounsaturated Fat 0g
    Trans Fat 1g
Cholesterol 10mg 3%
Sodium 297mg 12%
Total Carbohydrates 36g 12%
    Dietary Fiber 2g 6%
    Sugars 0g
Protein 4g
Vitamin A 8% Vitamin C 8%
Calcium 2% Iron 5%
Vitamin K 63 mcg Potassium 125 mg
Magnesium 68 mg