Roasted Garlic-Basil Brown Rice is an excellent side dish, and it’s perfect to sit beneath stews to soak up the delicious flavors.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, I have a few more things to say. 😉
I love how this garlic rice recipe is packed with the flavor of basil, but it remains quite simple — both in it’s ingredients and its preparation.
You can use any variety you of basil love in this recipe. My dad grows a few, and one pictured below is commonly called pesto basil, and I find it both pretty and tasty. I’ve grown it in my yard also — which means it’s pretty easy to grow, because I don’t have quite the green thumb that my dad does.
This basil brown rice is fantastic to have on hand as it’s perfect along side, or beneath almost any main course. I especially love it with stews, to soak up any sauce that didn’t make it into into my spoon.
Can you imagine it with this Braised Brisket Stew?Or, oh my goodness, how about serving it with Coconut Mango Baked Chicken!? I’ve done this a few times, and it’s definitely become a family favorite at my house.
That mango sauce seeping into the grains of basil brown rice is so aromatic and delicious — you won’t be able to get enough. Just imagine how bummed you might be if you had some of this scrumptious sauce left without anything to eat it with. Actually, truth be told, while I’d love it with the rice, I wouldn’t hesitate to eat it with a spoon and nothing more.
I think I have both feet in fall now.
Enjoy every last grain of this super yummy, easy Roasted Garlic-Basil Brown Rice!
Oh, and here’s How to Roast Garlic.
Roasted Garlic-Basil Brown Rice Recipe
- 2 tablespoons olive oil
- 2 tablespoons roasted garlic
- 1 cup finely chopped brown onion
- 1/2 cup finely chopped basil leaves
- 1-1/2 cups dry brown rice
- 3 cups vegetable or chicken stock
- 3/4 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.
Here's How to Roast Garlic.