It sounds simple, and it is. But it’s beyond delicious, and is a great match for just about any meal where you need a side dish.
2 Tbsp. EVOO
2 whole garlic cloves, lightly smashed
1 lg yellow onion, diced small (about 1 cup)
1 tsp fresh rosemary, minced
2 tsp fresh thyme, de-stemmed
1 1/2 c brown rice, rinsed well
1/2 c. dry white wine (like Sauvignon Blanc)
1 3/4 c. chicken stock
2 Tbsp flat-leaf parsley, minced
1 tsp fresh basil, minced
1/4 c toasted almond slivers
In heavy-bottomed pot, add the oil and garlic cloves, and turn the heat to medium. Once the oil is hot and you can hear the garlic begin to sizzle, add the onions, rosemary, and thyme. Season lightly with salt and pepper. Saute until the onions are translucent; about 8-10 minutes.
Add the wine, stock and rice, cover and bring to a boil. Once boiling, stir to release any grains from the bottom, re-cover, and reduce the heat to low. Cook for 35 minutes – until the rice is tender and the stock is absorbed. Fluff with a fork.
Add the parsley, basil, and almonds and toss to combine. Enjoy with just about anything.