This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
By mincing the shallot very finely and adding it to the rice while it sits and continues to steam, it will actually cook slightly. Combined with the olive oil and oregano, this makes for a fragrant and simple side dish.
Servings: 2 | Serving size: 1/2 cup cooked rice
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
The rice keeps well and is good served chilled.
|2 1/4 cups||water|
|1/2 cup||long grain brown rice|
|1 small||shallot (minced)|
|2 tsp||extra virgin olive oil|
|1 Tbsp||fresh oregano|
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 35-45 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 add the shallot, olive oil and oregano. Toss well and cover. Let stand for about 5 minutes, then serve.
Serving size: 1/2 cup cooked rice
Amount Per Serving
|Calories 221||Calories from Fat 52|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 0g|
|Trans Fat 3g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 2g||6%|
|Vitamin A 3%||Vitamin C 2%|
|Calcium 3%||Iron 7%|
|Vitamin K 6 mcg||Potassium 168 mg|
|Magnesium 71 mg|