Lemon Brown Rice with Garlic and Thyme

Emily Farris, Food and Wine

6 Servings

Ingredients

2 T unsalted organic butter
1 shallot, finely chopped
1 1/2 cups brown rice (soaked overnight or rinsed well)
3 cups organic vegetable stock
Kosher salk
Freshly ground pepper
2 T extra-virgin olive oil
1 T garlic, minced
2 T chopped fresh organic thyme or rosemary
1/2 teaspoon red chili flakes
2 T fresh lemon juice
zest of one lemon

Instructions

1. In a large sauce pan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally until soften.
2. Add the rice and cook, stirring, for 3 minutes.
3. 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.
4. Remove from heat and let stand, covered for 10 minutes, Fluff with a fork.
5. In a skillet, heat the oil, garlic, thyme and chili flakes over moderately low heat. Cook until garlic is just beginning to brown, about 3 minutes
6. Remove from heat and add lemon zest and juice. Season with salt and pepper. Toss with the rice and serve.