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Brown Rice


  • 3 cups chicken stock

  • 1 cup brown rice

  • Juice and zest of 1 orange

  • 1 handful cilantro, chopped

  • 4 scallions, sliced


In a small pot, bring the chicken stock up to a boil; stir in the rice and cover. Turn the heat to low and simmer for about 45 minutes, until the liquid has been absorbed.

When the rice is tender, fluff with a fork and dress with the orange juice and zest, cilantro and chopped scallions.