Prep Time
10 Mins
Cook Time
15 Mins
Yield
Makes 6 servings

Try fresh herbs from your local farmers market or supermarket. If fresh herbs are not available, you can substitute dried herbs. The general rule of thumb for using dried herbs in place of fresh is 1 part dried herbs to 3 to 4 parts fresh herbs.

How to Make It

Step 1

Melt butter in a medium saucepan over medium-high heat. Add green onions to pan, and sauté 1 minute. Add 2 1/2 cups water, garlic powder, and salt; bring to a boil. Add brown rice; reduce heat to medium, and cook, uncovered, stirring occasionally, 10 minutes or until water is absorbed. Stir in parsley, thyme, sage, and, if desired, lemon rind.

Step 2

Note: Long-grain rice may be substituted for quick-cooking brown rice. Reduce water to 2 cups, and reduce rice to 1 cup. Bring to a boil over medium-high heat. Reduce heat to low; cover and cook 20 minutes or until water is absorbed. Proceed as directed.

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