Herby Brown Rice
on Apr 13, 2018, Updated Oct 17, 2024
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When plain rice just doesn't seem like enough, add herbs for a flavorful side dish.
I think I added the line “serve with rice” more than any other line about what-to-serve-with suggestions. It’s just hard to go wrong with rice — most everyone likes it; there are a butt-load of types (basmati, jasmine, brown, white, long-grain, short-grain, risotto varieties, Spanish, Italian, Japanese, oh my goodness, there are a lot), it’s easy to make, and it works with all kinds of dishes and cuisines. I once wrote a short country music song to puff pastry…I clearly might be writing another ballad to rice.
And more often than not, plain rice is — in the immortal words of Alanis Morrisette — fine, fine, fine. But what if you need your rice to stand up a little taller on the plate, flavor-wise or color-wise? This herby brown rice recipe is the perfect solution. This recipe is a nice alternative to plain brown rice that adds a bit of flavor to your dinner table. It goes with practically everything and anything, but some ideas include, Miso-Glazed Japanese Eggplant, Mediterranean Braised Lamb Shoulder Chops, or Crispy Air Fryer Halibut.
Table of Contents
Herby Brown Rice Recipe: When plain rice just doesn’t seem like enough, add herbs for a flavorful side dish.
Herby Brown Rice Ingredients
- Extra-virgin olive oil – For flavor and a nice texture.
- Red onion – For varied bite and a sharp slightly spicy flavor.
- Parsley leaves and fresh basil – You can use basically any herb but I love the freshness and flavor these two herbs bring to the rice.
- Cooked brown rice – Brown rice is a great whole-grain alternative to white rice.
What Herbs to Use
You can use pretty much any herbs you like instead of the ones suggested in this recipe, which makes this a great way to use up half a bunch of something left over from another recipe. Some herbs, like rosemary, are more potent, so make sure to taste as you go, and remember that you can always add more. Dried herbs will not work well in this dish, because it won’t highlight those fresh green herb flavors.
What Type of Rice or Grains to Use
You can also use other grains from other rice varieties (see diatribe above) to quinoa in place of brown rice. I do like to work some brown rice into the rotation when I can. Whole-grain brown rice retains the outer bran layer (though its hull is removed) with its fiber and micro-nutrients intact, making it low in fat, high in fiber, and a more nutritious whole-grain alternative to white rice (which, by the way, we also love and eat plenty of).
You can use brown rice much the same way you use white rice, just know that it has a longer cooking time, so adjust accordingly. Try brown rice in pilafs, soups, stir-fried rice dishes, and, of course, as a base for curries, chilies, bean dishes, stews, and so forth. Cooked brown rice can also be used in grain salads and vegetarian cooking. It’s a great ingredient to think of when you want to lightly bulk up a vegetarian burger, meatballs, or meatloaf.
Variations
You can sub out the red onion and use any other onion, scallions, shallots, or even garlic — again, with garlic, you’ll want to use a much smaller amount.
In short, this is a jumping-off point recipe, to inspire you to make your own herb-grain side innovations. I actually came up with this whole thing to use up a dressing I had made for some black-eyed peas, and then realized this one’s a keeper.
How to Make Herby Brown Rice
- Prepare the herbs: In a food processor, combine the olive oil, onion, parsley, basil, salt, and pepper, and pulse until combined.
- Dress the rice: Place the cooked rice in a medium-sized bowl and add the herb dressing. Stir to combine well, and serve warm or at room temperature.
What to Serve With Herby Brown Rice
More Rice and Grain Side Dish Recipes
- How to Cook Perfect Brown Rice on the Stove
- How to Cook Perfect White Rice on the Stove
- How to Cook Perfect Quinoa on the Stove
- How to Cook Farro on the Stove
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Herby Brown Rice
- ¼ cup extra-virgin olive oil
- ¼ cup minced red onion
- ¼ fresh parsley leaves (chopped)
- 2 tablespoons chopped fresh basil
- 3 cups cooked brown rice (warm or at room temperature)
- In a food processor, combine the olive oil, onion, parsley, basil, salt, and pepper, and pulse until combined. You can also do this by hand; just mince up everything as finely as you like and stir it all together in a bowl.
- Place the rice in a medium-sized bowl and add the herb dressing. Stir to combine well, and serve warm or at room temperature.
