Parsley Brown Rice
- Total Time
- 30 minutes, plus 2 hours soaking time
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup brown rice
- 1½cup water
- 2tablespoons chopped parsley
- Salt and frsehly ground black pepper to taste
Nutritional analysis per serving (3 servings)
174 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 4 grams protein; 393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To cook brown rice in less than 30 minutes it must be soaked for 2 hours or longer. Cover the rice with water the night before or whenever convenient. Place the water and rice with salt to taste in pot to be used for cooking.
- Step 2
To cook, place pot over high heat and bring to boil. Reduce heat to simmer; cover and cook rice about 20 minutes, until water has evaporated and rice is tender.
- Step 3
Chop parsley. Season cooked rice with pepper and sprinkle with parsley.
Private Notes
Comments
I don't know where Marian is getting her brown rice from, but anytime I've made it I never had to soak it overnight in order to cook it in less than 30 minutes. My way is to wash and rinse the rice thoroughly, and then to cook it I use a rice to water ratio of one part rice to two parts water, with about 1 tsp. of extra virgin olive oil, some chopped onion, parsley, and chicken boullion. And it comes out fine every time.