Lemon Brown Rice with Garlic and Thyme
If eating a gluten-free diet, be sure to use gluten-free stock.
Grilled fish, roasted chicken, or grilled vegetables.
So good! Use this whenever I'm making a meat or fish main. And on it's own.Read More
This was absolutely amazing! I substituted a couple ingredients since that was what I had. I used chicken broth instead of the veg stock and my regular butter and did not add more salt since the butter and broth have plenty. The lemon topped it off perfectly! Will definitely be making this again!Read More
can i adapt this for cauliflower rice?Read More
I made half this recipe for 2 of us and I and it was soooo good! It was a tad spicier than I like so I would cut back on the pepper flakes next time. I had long grain brown rice, didn't see short grain and don't know what difference it would make. Also, the heat needs to be a low simmer because after about 30 minutes the liquid had boiled out and the rice was not completely done.. The final step of the oil/garlic/chili flakes and lemon juice adds moisture back into the rice as well as lots of flavor. I didn't buy fresh thyme so added 1 teaspoon dried into the rice/broth and don't know what affect that had on the result.Read More
The best way to eat browwwwwn blah rice ever. I added 8 ounces pre-sliced white mushrooms to the skillet step and it was fantastic. My foodie mother-in-law loved it. Also, no butter or olive oil, just grapeseed.Read More
So flavorful! Loved this recipe. Easy to make and saved well.Read More