Brown Rice with Truffle and Chive

White truffle oil is a wonderful but assertive flavor, and a little goes a long way. If you’re unsure of how much truffle flavor you prefer, start with 1 teaspoon and add more to your own taste.

  • Active:
  • Total Time:
  • Servings: 6


  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1 1/2 cups short-grain brown rice
  • 3 cups vegetable stock
  • Kosher salt
  • Freshly ground pepper
  • 2 teaspoons white truffle oil
  • 2 tablespoons chopped fresh chives

How to make this recipe

  1. In a large sauce pan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes.

  2. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.


If eating a gluten-free diet, be sure to use gluten-free stock.

Serve With

Roasted chicken, grilled lamb, or salmon.

Contributed By Photo © Emily Farris Published November 2013

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