grandma’s browned rice

Comfort food… it’s different for everyone. This rice was one of the first dishes my grandma taught me how to make when I was first cooking.  The smell reminds me of her, and it is one of the most comforting foods I can think of.  During this time with my family, I have found that cooking and food is bringing us together and is one of the only things keeping me together in this time of loss.  I made this version of my grandma’s brown rice, and of course had to put my healthy spin on it.  I added a bunch of veggies and chicken to this but my favorite way to eat it is plain.

Serves 6


2 cups basmati white rice

¼ cup extra virgin olive oil

1 ½ cups water

1 ½ cups bone broth or veggie broth

2 teaspoons salt

1 teaspoon black pepper

juice of 1 lemon

2 zucchini, cut into ½ moons, roasted

2 cups chopped raw kale

2 cups carrots, chopped and roasted

4 cooked chicken breasts, diced

  1. Put a large pot over high heat and add the olive oil.
  2. Add the rice and stir constantly for about 5 minutes allowing the rice to brown.
  3. Add the water and broth and bring to a boil.
  4. Reduce the heat to medium-low and cook covered for 15 minutes.
  5. Turn off the heat to add all the rest of the ingredients, then put the heat back on and cook to incorporate the flavors for another 5 minutes.

I love topping this with a drizzle of extra virgin olive oil and some parmesan.

I hope it brings you as much comfort as it does me and my family. Enjoy!

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