Garlic Lemon Herb Brown Rice (Printable)
Fragrant brown rice with garlic, lemon, and herbs paired with golden roasted cauliflower florets.
# What You’ll Need:
→ Roasted Cauliflower
01 - 1 medium head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika (optional)
→ Brown Rice
06 - 1 cup long-grain brown rice, rinsed
07 - 2 cups vegetable broth or water
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt
→ Herb and Lemon Mixture
10 - 2 tablespoons olive oil
11 - 4 cloves garlic, finely minced
12 - Zest of 1 lemon
13 - Juice of 1 lemon (about 3 tablespoons)
14 - 1/4 cup fresh parsley, chopped
15 - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
16 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
17 - 1/4 teaspoon crushed red pepper flakes (optional)
18 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper if desired.
02 - Toss the cauliflower florets with 2 tablespoons olive oil, sea salt, black pepper, and smoked paprika until evenly coated. Spread on the prepared baking sheet in a single layer.
03 - Roast the cauliflower for 25 to 30 minutes, tossing halfway through, until golden and tender with lightly charred edges. Remove from the oven and set aside.
04 - While the cauliflower roasts, combine the rinsed brown rice, vegetable broth or water, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 35 to 40 minutes until the rice is tender and the liquid is fully absorbed. Fluff with a fork.
05 - In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
06 - Stir in the lemon zest, lemon juice, chopped parsley, dill, thyme leaves, and red pepper flakes. Cook for 1 additional minute, then remove the skillet from the heat.
07 - Add the cooked brown rice to the skillet and toss gently to coat every grain with the herb-lemon mixture. Season with additional salt and pepper to taste.
08 - Transfer the herbed lemon brown rice to a serving platter and top with the roasted cauliflower. Garnish with extra fresh herbs and lemon wedges if desired. Serve warm.
# Expert Advice:
01 -
- The herb and lemon mixture transforms simple brown rice into something genuinely exciting, and you will find yourself eating it straight from the skillet.
- Roasted cauliflower gets these crispy golden edges that make you wonder why you ever cooked it any other way.
02 -
- Brown rice cooking times vary wildly depending on the brand and age of the rice, so check it at 35 minutes and add a few more minutes if there is still liquid in the bottom of the pan.
- Garlic goes from fragrant to bitter in seconds, so stay right by the stove and pull it the moment you see any color change.
03 -
- Warm your serving bowl or plates in a low oven while you finish cooking, because a warm plate keeps the food at the right temperature and makes everything taste better.
- If your lemon feels hard and dry, roll it firmly on the counter with your palm before cutting to burst the inner membranes and release significantly more juice.