The flavors in this bowl of comfort are a culinary transition from summer to fall. The last of my dad’s beautiful, summer, garden basil blended with warm, creamy, slow roasted garlic. Need I say more?
Well okay, just one more thing — this rice is fantastic to have on hand as it’s perfect along side, or beneath almost any main course!
I think I have both feet in fall now. 😉
- 2 tablespoons olive oil
- 2 tablespoons roasted garlic (Here's How To Roast Garlic)
- 1 cup finely chopped brown onion
- ½ cup finely chopped basil leaves
- 1-1/2 cups dry brown rice
- 3 cups vegetable or chicken stock
- ¾ teaspoon sea salt
- Freshly ground black pepper
- Coat the bottom of a medium-sized saucepot with the oil and place it over medium heat.
- Add the roasted garlic and onions and cook until the onions are translucent and soft, about 5 minutes.
- Mix in basil leaves and rice. Stir to be sure all of the grains of rice are coated with the other ingredients, and then sauté for about 2 minutes, stirring almost constantly.
- Add the stock and salt, and bring to a boil.
- Reduce the heat to the lowest setting, cover the pot, and cook until all of the liquid has been absorbed, about 30 minutes.