International
Savory Brown Rice
this savory, rich side dish is great with steak, pork, and chicken dishes
Olive oil · Onion · Portabella Mushrooms · Celery
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- 1 Tbsp olive oil
- 1 C onion, chopped
- 1 C portabella mushrooms, rinsed, halved, then thinly sliced
- ½ C celery, rinsed and finely diced
- 2 C low-sodium chicken broth
- 1 C instant brown rice, uncooked
- ¼ C dried parsley
- ¼ tsp salt
- Ground black pepper to taste
Make it
Method
- 1
In a 4-quart saucepan, warm olive oil over medium heat. Add onion, mushrooms, and celery. Cook and stir for 5–7 minutes, until all vegetables are soft, but not brown.
- 2
Stir in the chicken broth, brown rice, parsley, salt, and pepper. Cover. Bring to a boil over high heat.
- 3
Reduce heat to medium. Cook according to brown rice package directions, about 5–10 minutes. Drain off any excess liquid. Fluff with a fork. Serve immediately.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
