Garlic Lemon Herb Brown Rice (Printable)
Fragrant brown rice tossed with lemon, herbs, and golden roasted cremini mushrooms for a satisfying meal.
# 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 - 2 tbsp olive oil
09 - 4 garlic cloves, minced
10 - 1 small yellow onion, finely diced
11 - 1 lemon, zested and juiced
12 - 1/4 cup fresh parsley, chopped
13 - 2 tbsp fresh dill, chopped (optional)
14 - 1/2 tsp salt, adjust to taste
15 - 1/4 tsp black pepper
# How-To Steps:
01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
02 - Toss the quartered mushrooms with 2 tbsp olive oil, sea salt, black pepper, and thyme directly on the baking sheet. Spread in an even single layer. Roast for 20–25 minutes, stirring once halfway through, until the mushrooms are golden brown and tender.
03 - While the mushrooms roast, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the rinsed brown rice to the saucepan and stir continuously for 2 minutes to toast the grains, which enhances their nutty flavor.
05 - Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 30–35 minutes until the rice is tender and all liquid has been absorbed.
06 - Remove the saucepan from heat. Fluff the rice with a fork, then fold in the lemon zest, lemon juice, chopped parsley, dill (if using), salt, and black pepper until evenly distributed.
07 - Gently fold the roasted mushrooms into the seasoned rice. Taste and adjust salt and pepper as needed. Serve warm, garnished with extra fresh herbs and a lemon wedge alongside.
# Expert Advice:
01 -
- The lemon and herbs make the rice taste bright and alive, never heavy or dull like brown rice can sometimes be.
- Roasting the mushrooms brings out a deep, savory flavor that turns a simple side into something genuinely satisfying.
- It is effortlessly vegan and gluten free, so you can serve it to almost anyone without a second thought.
02 -
- Do not lift the lid while the rice simmers, as escaping steam means uneven cooking and crunchy centers.
- Let the rice rest off the heat for 5 minutes before fluffing, as this helps the grains firm up and separate beautifully.
03 -
- Dry the mushrooms thoroughly before tossing with oil, because excess moisture makes them steam instead of developing that beautiful caramelized crust.
- Toast the rice in the oil just until you hear a faint crackling sound, as that is your signal that the nutty flavor has developed without crossing into burnt territory.