Because of its sturdy textural properties, brown rice is a little more forgiving and will be fine with an extra minute or two. Cooked brown rice should have a pleasant slightly al dente chew.
- Yield: 4 Servings
- ¼ cup extra-virgin olive oil
- 1 cup finely chopped bell pepper
- 1 cup finely chopped carrot
- 1 cup finely chopped onion
- 2 garlic cloves, finely chopped
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 cup long-grain brown rice
- 2½ cups chicken stock
- 2 dried bay leaves
- 1 cup chopped scallions (white and green parts)
- 2 tablespoons (¼ stick) unsalted butter, cut into pieces
- Kosher salt and freshly ground black pepper
How to Make It
- In a medium Dutch oven, heat the oil over medium heat. When the oil is hot, add the bell pepper, carrot, and onion and cook until they begin to soften, 7 to 8 minutes. Add the garlic, oregano, and thyme and cook until fragrant, about 1 minute.
- Add the rice and stir to coat, toasting the rice in the oil, about 2 minutes. Add the stock and bay leaves and bring to a boil. Reduce the heat to a bare simmer and then cover and cook until the rice is tender but still a little chewy, about 45 minutes. Remove from the heat and let sit, covered, 10 minutes.
- Uncover and fluff the rice with a fork. Add the scallions and butter and stir to combine and melt the butter. Remove the bay leaves and season with salt and pepper. Serve immediately.