Toasted Buttery Brown Rice

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  • 1 tablespoons ghee*
  • 2 cups rinsed long-grain brown rice
  • 1 cup diced sweet onion
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon freshly ground black pepper (to taste)
  • 4 cups water or broth


Melt ghee in a saucepan over medium heat. Add rice and stir 4-6 minutes or until golden in color. Add onion and cook for 4 more minutes or until just starting to soften. Add remaining ingredients, bring to a boil, reduce to a simmer and cook, covered, 40-50 minutes or until liquid is absorbed and rice is tender. If liquid is all absorbed before the rice is tender, add more hot liquid as needed.
For a twist, add I cup thawed peas with 1/3 cup each chopped mint and cilantro.
This recipe would also works with long-grain white rice – just reduce cooking time by about 15 minutes.

* Ghee is a clarified butter commonly used in Indian and other Southern Asian cuisine. You can make it yourself, or buy it by the jar.
Recipe from Central Market Poulsbo - Culinary Resource Center
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