Brown Rice — That Doesn't Suck



So some of us love brown rice and some of us just endure it cause it’s healthy.  I’ll admit that it can be a bland, gummy disaster but by following the recipe below you’ll end up with the perfect rice 98% of the time.

Remember, rice is chill in the fridge for a few days, so make extra and have that fiber hanging out for when you need it. It’s great to throw into a salad, for a quick grain bowl with or even with some over easy eggs.




  • A million herbs equaling approximately one cup (preferably parsley, basil, dill, chives + mint, but you can truly use whatever you’ve got)

  • 1 ½ cup short grain brown rice

  • 1 yellow onion (diced)

  • 1 clove of garlic

  • 2 tablespoons olive oil


  1. In a medium-sized saucepan heat up 1 tablespoon of olive oil over a medium heat

  2. Once the oil is hot add the onion and sweat until it’s fragrant and translucent

  3. Add a generous pinch of salt and then toss the onions into your blender

  4. Add the garlic, herbs, a little more salt, and the rest of the oil into said blender and blendddddd

  5. Pour mixture back into the pan and simmer for a minute while you prepare rice

  6. Rinse the rice and add it to the simmering onion mixture and while you're at it add another healthy pinch of salt

  7. Add the appropriate amount of water per the instructions on your bag of rice

  8. Cook based on time per directions on said bag

  9. Remove from heat and let it sit for 10 minutes before taking off the lid

  10. Fluff with a fork, season with salt and pepper to taste, and serve