This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT 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
When you add rice and salt to water, simmer, and don't stir the result is perfect. But when you add the nuttiness of brown butter and the savory flavor of sage the result is, well, better than perfect.
Servings: 2 | Serving size: 1/2 cup cooked rice
Cooking time: 60 minutes
This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.
|2 1/4 cups||water|
|1/2 cup||long grain brown rice|
|2 tsp.||unsalted butter|
|1 tsp.||rubbed sage|
|1 large||green onion (sliced lengthwise then thinly sliced crosswise)|
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 40 to 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.
Place the butter in a large skillet over medium high heat.
Melt the butter, and as it begins to turn brown, adjust the heat so that the butter browns but does not burn.
When the butter is lightly browned, add the sage and cook for about one minute.
Add the rice and green onion and sauté for about 5 minutes, tossing frequently.
Serving size: 1/2 cup cooked rice
|Calories 200||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 36g||13%|
|Dietary Fiber 2g||8%|
|Vitamin A 3%||Vitamin C 3%|
|Calcium 0%||Iron 5%|
|Vitamin K 30mcg||Potassium 200mg|