- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups short-grain brown rice (10 ounces)
- 1 small onion, finely diced
- 2 thyme sprigs
- 2 3/4 cups water
- Kosher salt
- In a large saucepan, heat the olive oil. Add the brown rice and cook over moderate heat, stirring, until lightly toasted; the grains will turn slightly opaque just before browning. Add the onion and thyme and cook over low heat, stirring, until the onion is softened, about 5 minutes. Add the water and 1 teaspoon of kosher salt and bring to a boil. Cover and cook over very low heat until the water is absorbed and the grains are tender. Fluff the grains and discard the thyme sprigs. Season the grains with salt and serve.
Make Ahead The cooked grains can be refrigerated for up to 5 days or frozen for up to 1 month. Serve With Short-Grain Brown Rice Salad with Apples, Pomegranate Seeds and Pine Nuts or Warm Short-Grain Brown Rice with Red Cabbage and Ricotta Salata