📝 About This Recipe
Elevate the humble grain with this sophisticated side dish that marries the deep, nutty profile of long-grain brown rice with the buttery crunch of oven-toasted almond slivers. Infused with a fragrant base of sautéed aromatics and finished with a bright burst of fresh parsley and lemon zest, this dish transforms a simple staple into a gourmet experience. It is the perfect wholesome accompaniment for those seeking a balance of rich textures and earthy, natural flavors.
🥗 Ingredients
The Grains and Base
- 1 1/2 cups Long-grain brown rice (rinsed thoroughly until water runs clear)
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Unsalted butter (adds a rich, golden finish)
- 1 small Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
The Liquid and Aromatics
- 3 cups Low-sodium vegetable or chicken stock (high quality for better depth)
- 3 pieces Fresh thyme sprigs (tied together with twine)
- 1 Bay leaf (dried)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Freshly cracked black pepper
The Crunch and Finish
- 1/2 cup Slivered almonds (blanched)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Lemon zest (from one organic lemon)
- 2 pieces Green onions (thinly sliced on the bias)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the slivered almonds in a single layer on a small baking sheet.
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2
Toast the almonds for 5-7 minutes, shaking the pan halfway through, until they are fragrant and a pale golden brown. Remove from the oven and set aside immediately to prevent over-browning.
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3
Place the brown rice in a fine-mesh strainer and rinse under cold water for 1-2 minutes to remove excess starch. Drain well.
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4
In a heavy-bottomed saucepan or a Dutch oven, heat the olive oil and butter over medium heat until the butter is foamy.
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5
Add the finely diced onion and sauté for 4-5 minutes until translucent and soft, but not browned.
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6
Stir in the minced garlic and cook for just 60 seconds until highly aromatic.
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7
Add the drained rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; they should smell slightly nutty and be well-coated in the oil.
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8
Pour in the stock, salt, pepper, thyme sprigs, and the bay leaf. Increase the heat to high and bring the liquid to a rolling boil.
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9
Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer undisturbed for 40-45 minutes.
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10
Remove the pot from the heat. Do not open the lid! Let the rice steam for an additional 10 minutes to ensure a fluffy texture.
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11
Discard the thyme sprigs and the bay leaf. Use a fork to gently fluff the rice, separating the grains.
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12
Fold in the toasted almonds, chopped parsley, lemon zest, and sliced green onions, reserving a small handful of almonds for garnish.
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13
Transfer to a warm serving bowl, top with the remaining almonds, and serve immediately.
💡 Chef's Tips
Always rinse brown rice to remove surface starch, which prevents the final dish from becoming gummy. For the best texture, use a heavy-bottomed pot that distributes heat evenly and prevents the bottom from scorching. Resist the urge to peek; lifting the lid releases the steam necessary to cook the tough outer bran of the brown rice. If the rice is still too firm after 45 minutes, add 2 tablespoons of water and simmer for 5 more minutes. To make this vegan, simply replace the butter with an additional tablespoon of olive oil or a vegan butter alternative.
🍽️ Serving Suggestions
Pairs beautifully with lemon-herb roasted chicken or grilled salmon fillets. Serve alongside a hearty vegetable tagine for a complete vegetarian meal. Excellent as a base for a 'power bowl' topped with roasted sweet potatoes and a tahini dressing. Accompany with a crisp, chilled Sauvignon Blanc or a light Pinot Grigio. Try it with a side of sautéed kale or garlic-butter green beans.