Herbed Rice

Toasting brown rice in oil with onions and garlic before adding water is the move that separates good rice from forgettable rice. That five-minute saute coats each grain in fat (which prevents sticking later) and builds a nutty, toasted flavor base that plain boiled rice can’t touch.

Dill and thyme go in with the water, not at the end. Simmering them for the full 40 minutes extracts their essential oils into the cooking liquid, which the rice absorbs as it swells. Dried herbs added at the end just sit on the surface and taste dusty.

The 15-minute rest after cooking is not optional. Covered and off the heat, the rice finishes steaming and the moisture redistributes evenly through every grain. Skip this step and you’ll have crunchy bits mixed with mushy ones. After resting, fluff with a fork and the grains will separate cleanly.

Check the pot at 30 minutes. If there’s still a lot of water pooling on top, pull the lid off for the last 10 minutes to let excess moisture cook off. Brown rice is less predictable than white when it comes to water absorption, and this mid-cook check saves you from a soggy result.

Chef Tips

• Use two whole onions, chopped. The generous amount of onion adds sweetness and body to the finished rice
• Stir frequently during the saute to keep the garlic from burning. Burnt garlic turns bitter and ruins everything
• A tablespoon of butter stirred in with the water adds richness without making the rice greasy
• Leftover herbed rice makes an excellent base for fried rice the next day

Variations

• Swap dill and thyme for rosemary and sage for a more autumnal flavor
• Use chicken or vegetable broth instead of water for a richer side dish
• Stir in a handful of toasted pine nuts or slivered almonds after resting for crunch