Brown Rice Saute with Parsley & Sage
Submitted by nsax
Sauteed brown rice stir-fried with deeply caramelized onions, shredded carrots, sesame seeds, and a fragrant hit of sage, thyme, and fresh parsley. Vegetarian, hearty, and full of earthy warmth.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThe move that makes this rice dish stand apart is letting the onions go well past golden, almost to the edge of burnt.
That deep caramelization brings a smoky sweetness that pairs beautifully with sage and thyme, two herbs that taste like autumn in a skillet.
Shredded carrots add color and a touch of natural sweetness, sesame seeds bring a nutty crunch, and a whole bunch of fresh parsley keeps everything bright and lively.
A splash of soy sauce at the very end ties all those earthy, savory flavors together.
Pro Tips
- Let the onions cook a full 8 minutes until they’re dark golden, even slightly charred at the edges. That’s not a mistake, that’s where the flavor is.
- Shred the carrots on the large holes of a box grater so they soften quickly in the stir-fry without turning to mush.
- Cook the rice an hour ahead (or use day-old rice from the fridge). Cold, dry rice stir-fries much better than freshly cooked.
Ingredients
Directions
Wash the rice well under cold water, then place in a saucepan with water to cover by ¼ inch.
Bring to a boil over high heat, then turn the heat down low and cover tightly.
Simmer until all water is absorbed, approximately 1 hour.
In a frying pan or wok, heat the oil and sauté the onions until golden brown or even a bit burnt, about 8 minutes.
Add the cooked rice to the onions.
Stir in the carrots, sesame seeds, salt and pepper to taste, and the herbs.
Stir-fry lightly for about 5 minutes. Mix in the soy sauce just before serving, if desired.
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