Brown Rice with Shallots
Prep time
Cook time
Total time
Photo courtesy of Kristen Massad
Serves: 4 servings
  • 1 tablespoon olive oil or canola oil
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • ⅔ cup long grain brown rice
  • 1½ cups low-sodium vegetable broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon chili flakes
  1. Heat the olive oil or canola oil in a medium saucepan over medium heat. When the oil is shimmering, add the shallots and garlic and cook until softened and fragrant, about 3 minutes. Add the rice, vegetable broth, thyme, salt, black pepper, and chili flakes and bring to a boil over high heat. Lower the heat to low and simmer, covered, until the rice is tender and water is absorbed, 40 minutes. Fluff with a fork. Serve warm.
Nutrition Information
Serving size: ½ cup Calories: 167 Fat: 5 g Carbohydrates: 30 g Sugar: 2 g Sodium: 198 mg Fiber: 2 g Protein: 4 g
Recipe by Toby Amidor Nutrition at