PREP TIME: 10 minutes
COOK TIME: 45 minutes
Mixing brown rice with grilled vegetables, herbs, and citrus makes a healthy and very tasty side dish that can be endlessly modified. Try grilled tomatoes and zucchini with fresh basil, for example, or any other combination you like.
2½ cups water
1¼ cups brown rice
1 teaspoon dried thyme
1 large red onion, cut into ¼-inch-thick slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Bring water to a boil in a medium saucepan; stir in rice and thyme. Cover pan, reduce heat to low, and simmer until rice is tender and water is absorbed, about 40 minutes.
Meanwhile, heat a grill or grill pan to medium-high. Brush onion slices with 1 tablespoon of the oil and season lightly with salt and pepper. Grill onions until softened and lightly charred, 3 to 5 minutes per side. Cool briefly, then chop onions into small pieces.
When rice is cooked, fluff with a fork and transfer to a serving bowl. Stir in onions. Add remaining 1 tablespoon oil and lemon juice, adjust seasonings, and serve warm.
Makes 8 (generous ½-cup) servings
NUTRITION AT A GLANCE
Per serving: 150 calories, 4.5 g fat, 0.5 g saturated fat, 2 g protein, 27 g carbohydrate, 2 g fiber, 75 mg sodium
MAKE-AHEAD: Brown rice can be cooked, cooled, and refrigerated a covered container up to 2 days in advance, or it can be frozen for up to 1 month. Reheat in a microwave or covered in a warm oven before tossing with the other ingredients.