Brown Rice with Parsley



Serving size

1/2 cup cooked rice
45 Minutes

This recipe can be multiplied, and leftovers are fair.

Brown Rice with Parsley


2 1/4 cup Water
1/8 tsp. Salt
1/2 cup Brown rice
2 Tbsp. Fresh parsley (coarsely chopped)
2 tsp.. Unsalted butter


In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Just before serving, add the butter and parsley and fold gently until the butter melts. Serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

There are so many varieties of brown rice on the market in America today, including brown jasmine rice and even brown Arborio rice. Whatever brown rice you choose, the touch of butter as flavoring along with the floweriness of the parsley makes this recipe a great accompaniment for almost any dish.

"The affair seems absurdly trifling, and yet I dare call nothing trivial when I reflect that some of my most classic cases have had the least promising commencement. You will remember, Watson, how the dreadful business of the Abernetty family was first brought to my notice by the depth which the parsley had sunk into the butter upon a hot day."

Arthur Conan Doyle, The Adventure of the Six Napoleons / The Adventure of the Crooked Man