Garlic Lemon Herb Brown Rice (Printable)
Fluffy brown rice with lemon, herbs, and smoky roasted cauliflower for a wholesome meal.
# List of ingredients:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
→ Rice
06 - 1 cup long-grain brown rice
07 - 2 cups vegetable broth or water
08 - 1 tablespoon olive oil
09 - 3 cloves garlic, minced
10 - Zest of 1 lemon
11 - Juice of 1 lemon
12 - 1/4 cup chopped fresh parsley
13 - 2 tablespoons chopped fresh dill (optional)
14 - Salt and pepper to taste
→ Garnish
15 - Extra chopped fresh parsley
16 - Lemon wedges
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25–30 minutes, tossing halfway through, until the florets are golden and fork-tender.
04 - While the cauliflower roasts, rinse the brown rice under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the rinsed rice and stir to coat each grain in the oil and garlic.
05 - Pour in the vegetable broth and bring to a boil. Cover with a tight-fitting lid, reduce heat to low, and simmer for 35–40 minutes until the rice is tender and the liquid is fully absorbed.
06 - Remove the saucepan from heat and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork.
07 - Stir the lemon zest, lemon juice, chopped parsley, and dill (if using) into the rice. Season with salt and pepper to taste.
08 - Spoon the herbed brown rice onto plates, top with the roasted cauliflower, and garnish with extra parsley and lemon wedges.
# Expert Advice:
01 -
- The roasted cauliflower gets these gorgeous crispy edges that make you pick at it straight from the pan before it ever reaches a plate.
- Brown rice absorbs the lemon and herb flavors in a way that white rice never quite manages, making every bite taste vibrant and full.
02 -
- Do not skip the five minute rest for the rice because lifting the lid too early lets steam escape and leaves you with uneven texture.
- Tossing the cauliflower halfway through roasting is the difference between one side burning and every edge getting perfectly caramelized.
03 -
- Taste the rice for seasoning before adding the herbs because the broth you use can vary in saltiness and you want to adjust before the final flavors are locked in.
- Use a heavy bottomed saucepan for the rice because thin pans create hot spots that cause sticking and uneven cooking at the bottom.