Before I ever really knew how to cook I did know how to make this amazingly yummy brown rice. And, the great thing about this dish is that it’s really foolproof. Once you make it you’ll see that you don’t really need to bust out the measuring spoons, you’ll just wing it and flavor it how you’d like.
Paired with a piece of Wild Alaskan Salmon and some leafy greens it’s so refreshing. Or, if you are a Vegetarian/Vegan omit the Salmon & just have it with the greens! It’s super yummy!
Lemon Dill Brown Rice
1 cup un-cooked brown rice
2 cups water
½ small red onion finely chopped
3 tablespoons red wine vinegar
3 tablespoons fresh squeezed lemon
2 ½ tablespoons extra virgin olive oil
1 ½ teaspoons finely chopped garlic
½ teaspoon course salt
¼ teaspoons pepper
3 tablespoon roughly chopped dill
Grated zest of lemon
Rinse brown rice. Put rice and water together in a pot with a lid. Set the heat to maximum and bring the rice/water to a boil.
Lower the heat to reduce to a low simmer and let cook for approximately 35-45 minutes (do not stir the rice) until there is no more water.
“Holes” will appear in rice, tilt pan to see if there is water remaining; if so, continue to cook until there is no more water. Do not stir.
Mix red onion & vinegar and let sit for 5 minutes—strain after 5 minutes.
Mix together lemon, olive oil, garlic, salt, & pepper then mix in with rice.
Top off with onion, dill & lemon zest. Enjoy!