Name: Parsley Brown Rice
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 180 g brown rice; 350 ml water; salt; 3 g parsley; black pepper

Equipment

Pot

or Saucepan with a tight-fitting lid

Sieve

or Fine-mesh strainer

Mixing spoon

or Fork

Ingredients

3 servings

Rice Base

180 g brown rice, dry
350 ml water
salt, to taste

Finishing

3 g parsley, chopped
black pepper, freshly ground, to taste

Nutrition (per serving)

Calories

Protein

16g

Carbs

Fat

Fiber

Sugar

266mg

Sodium

Method

Place the brown rice in a bowl and cover with water. Soak for at least 2 hours, or overnight for better texture.

Pour the soaked rice into a sieve to drain all the soaking water.

Add the drained rice, 350ml of fresh water, and salt to a pot.

Heat the pot on high until the water reaches a boil.

Look for: Large bubbles breaking the surface rapidly

Reduce heat to low, cover with a tight lid, and simmer for 20 minutes until the water is fully absorbed.

20mLook for: No visible liquid at the bottom of the potFeel: Rice grains are tender but not mushy

Stir the chopped parsley and freshly ground black pepper into the rice before serving.

Chef's Notes

Soaking brown rice is crucial for reducing cooking time and improving texture. For a quicker soak, use hot water, but be aware it might slightly alter the final texture compared to a cold soak.
When simmering, ensure your pot lid fits tightly. You can even place a clean kitchen towel between the pot and the lid to create a better seal, preventing steam loss.
Resist the urge to stir the rice while it's simmering. This can break the grains and release starches, leading to a gummy texture.
For the freshest flavor, stir in the parsley and pepper just before serving. This preserves the vibrant green color and aromatic qualities of the herbs and spices.