Garlic Herb Brown Rice (Printable)
Hearty brown rice with roasted mushrooms, garlic, herbs and lemon—savory, vegetarian, and gluten-free friendly.
# What You’ll Need:
→ Roasted Mushrooms
01 - 14 oz cremini or button mushrooms, cleaned and quartered
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
→ Brown Rice
06 - 1 cup brown rice, rinsed
07 - 2 cups vegetable broth (or water)
08 - 1 tbsp olive oil
09 - 3 cloves garlic, minced
10 - 1 small onion, finely chopped
11 - 1/2 tsp salt (adjust if broth is salted)
12 - 1/4 tsp black pepper
13 - 1 tsp dried Italian herbs (or a mix of oregano, basil, thyme)
→ Finishing
14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp chopped fresh chives (optional)
16 - Zest of 1 lemon
17 - 1 tbsp lemon juice
18 - Freshly grated Parmesan cheese, for serving (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper if desired.
02 - Toss the quartered mushrooms with olive oil, sea salt, black pepper, and thyme leaves directly on the baking sheet. Spread in an even single layer and roast for 20–25 minutes, stirring halfway through, until the mushrooms are golden brown and tender.
03 - While the mushrooms roast, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
04 - Stir in the rinsed brown rice, dried Italian herbs, salt, and pepper. Toast the rice for 1 minute to coat in the oil and release the herb aroma. Pour in the vegetable broth, bring to a boil, then cover with a lid, reduce heat to low, and simmer for 35–40 minutes until the rice is tender and the liquid is fully absorbed. Remove from heat and let stand, covered, for 5 minutes.
05 - Fluff the rice with a fork. Fold in the roasted mushrooms, chopped parsley, chives, lemon zest, and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Transfer to a serving dish and serve warm. Top with freshly grated Parmesan cheese if desired.
# Expert Advice:
01 -
- The roasted mushrooms develop a deep, almost meaty flavor that makes this dish satisfying enough to stand alone as a vegetarian main.
- Brown rice absorbs the broth and herbs beautifully, giving you something that tastes like it took far more effort than it actually did.
02 -
- Opening the lid while the rice simmers lets steam escape and leads to unevenly cooked grains, so resist the urge to peek until the timer goes off.
- Crowding the mushrooms on the baking sheet causes them to steam instead of roast, so use a large sheet and give them plenty of room.
03 -
- Warm your serving bowl in the oven for a few minutes before plating so the rice stays hot through the entire meal.
- A squeeze of lemon at the very end, right before serving, brightens every single flavor on the plate in a way that salt alone cannot.