Oregano Rice



Serving size

1/2 cup cooked rice
60 Minutes

This recipe can be multiplied, keeps well, and is good served chilled.

Oregano Rice


2 1/4 cup Water
1/4 tsp. Salt
1/2 cup Brown rice
1 Small Shallots, raw (minced)
2 tsp. Olive oil
1 Tbsp. Fresh oregano


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 35-45 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 add the shallot, olive oil and oregano. Toss well and cover. Let stand for about 5 minutes, then serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is 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

By mincing the shallot very finely and adding it to the rice while it sits and continues to steam, it will actually cook slightly. Combined with the olive oil and oregano, this makes for a fragrant and simple side dish.

"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world."

Auguste Escoffier, 19th century French chef