Soups & Stews
Martha Stewart’s brown rice recipe transforms a simple grain into a dish with nutty depth and chewy texture—the kind that elevates any meal. The secret lies in proper soaking and slow cooking, which unlocks the rice’s natural sweetness while keeping it firm and flavorful.
Unlike quick-cooking white rice, brown rice benefits from this patience, delivering a satisfying bite that pairs perfectly with proteins and vegetables.
This method ensures even cooking without mushiness, thanks to Martha’s precise technique of toasting the rice first and using a flavorful broth. The result? A fragrant, hearty base that absorbs seasonings beautifully—ideal for bowls, salads, or as a side.
Ready in about 45 minutes, it’s a foolproof way to make brown rice the star of your plate.
Ingredients for brown rice recipe martha stewart
Nine ingredients transform ordinary brown rice into Martha's signature nutty, chewy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain Brown Rice 🌾 | 1 cup | Uncooked, rinsed thoroughly |
| Vegetable Broth 💧 | 2 ½ cups | Low-sodium preferred |
| Shallot 🧅 | 1 small | Mince finely for aroma |
| Garlic Cloves 🧄 | 2 cloves | Peeled and minced |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For toasting rice |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Bay Leaf 🍃 | 1 whole | Remove before serving |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 5 whole | Crushed lightly |
| Lemon Zest 🍋 | 1 tsp | From organic lemon |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The quality of your rice matters—Lundberg or Uncle Ben's Converted Brown Rice are ideal for this method. Soaking isn't strictly necessary but recommended for firmer grains. Whole Foods carries excellent organic options if you prefer that route. The shallot should be fresh and firm, not shriveled—it's the aromatic base that elevates the dish. For the broth, Pacific Foods or Imagine brands offer clean, flavorful vegetable options. If using dried thyme, Penzeys Spices has excellent quality, but regular grocery store brands work perfectly fine for this application.
No shallot? One small yellow onion works in a pinch, but you'll need to reduce the amount to maintain balance. Fresh thyme unavailable? Dried at one-third the quantity suffices, though fresh delivers superior depth. The olive oil matters here—California Extra Virgin brands like Corto or La Tourangelle provide superior flavor. For the lemon zest, organic lemons yield more vibrant flavor, but conventional will do. The parsley is purely decorative but adds freshness—flat-leaf varieties work best for garnishing.
Store cooked rice in an airtight container for 5-6 days in the refrigerator, though it's best enjoyed within 2 days for optimal texture. For longer storage, freeze portions for up to 3 months. The lemon zest can be prepped ahead and stored in the freezer for 2 weeks in an airtight container. This rice reheats beautifully—simply add a splash of water or broth when warming to restore moisture. Double the recipe for meal prep—it makes excellent lunches when paired with proteins and vegetables.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this when I’m too tired to wash another pan—just brown the shallots in olive oil, toss in garlic, add broth and rice, and let it simmer. No separate pots, no fuss.
- Garlic Bomb: That moment when you crush fresh garlic into the shallots? Chef’s kiss. The aroma alone makes me pause mid-chop, and the flavor? It’s the kind of savory punch that turns plain rice into something you’ll fight for seconds over.
- Meal Prep MVP: Between us, this is my lunchbox lifesaver. Cook a big batch on Sunday, and you’ve got flavorful, protein-friendly bowls for days—no sad desk lunches here. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Brown rice is already a steal, but adding shallots and garlic stretches the broth into something hearty and satisfying. Honestly, I’ve served this to picky eaters and they’ve gone back for more—proof it’s a winner without breaking the bank.
Step-by-step instructions for Martha Stewart's perfect brown rice
This method transforms simple brown rice into restaurant-quality grains with deep nutty flavor and ideal texture.
Toast the Rice for Enhanced Flavor
Heat a medium saucepan over medium heat and add the 2 tablespoons extra-virgin olive oil. Once the oil shimmers but isn't smoking, add the 1 cup long-grain brown rice and stir constantly for 2-3 minutes until the grains become translucent at the edges and release a toasty aroma.
This toasting step develops complex nutty flavors that infuse the entire dish. Watch closely—the rice should turn a pale golden color before you proceed. If it starts to brown too quickly, reduce the heat slightly to prevent burning. I like to press the rice against the pan with a wooden spoon to ensure even contact with the oil.
Sauté Aromatics Until Fragrant
Add the finely minced small shallot and minced 2 cloves garlic to the pan, stirring for 1-2 minutes until the shallot becomes soft and translucent and the garlic releases its pungent aroma. You'll notice the kitchen fills with an intoxicating combination of sweet onion and garlic notes.
At this stage, add the 0.5 teaspoon dried thyme, 1 whole bay leaf, 0.5 teaspoon salt, and 5 lightly crushed black peppercorns. Stir everything together for 30 seconds to coat the rice with these aromatic spices. The thyme should release its earthy scent while the bay leaf adds subtle pine notes that will permeate the finished dish.
Add Broth and Simmer Gently
Pour in the 2.5 cups vegetable broth, making sure to deglaze the pan and scrape up any browned bits from the bottom. Bring to a gentle boil, then immediately reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 35-40 minutes. The rice is done when all the liquid has been absorbed and the grains are tender but still have a slight bite.
Resist the temptation to peek or stir during cooking—this disrupts the even cooking process. Instead, check periodically by gently shaking the pan. If you hear the rice rattling against the bottom, it's ready. The grains should be plump and separate rather than mushy, with a creamy texture from the absorbed broth.
Finish with Bright Citrus Notes
Once the rice is fully cooked, remove from heat and stir in the 1 teaspoon lemon zest. The bright citrus notes cut through the earthy rice and add a refreshing finish. Let the rice sit covered for 5 minutes to steam in its own residual heat, which helps distribute the flavors evenly.
Before serving, fluff the rice gently with a fork and discard the bay leaf. Stir in the 0.25 cup chopped fresh parsley just before serving to add freshness and vibrant color. The parsley should be finely chopped so it distributes evenly throughout the dish without overpowering the nutty rice flavor.
Pro Tips For Making Brown Rice Recipe Martha Stewart
- TOAST THE RICE FIRST: I learned this the hard way—skipping the toast step means your brown rice will taste bland and gummy. Heat the dry rice in a dry pot over medium for 2-3 minutes until it smells nutty and the grains look slightly translucent. This builds flavor and prevents mushiness.
- MINCE THAT SHALLOT: Don’t just chop it—finely mince the shallot (almost like a paste) so it dissolves into the broth instead of sitting as chunks. I used to cut it into small dice, but mincing it makes the whole dish taste deeper, like a slow-cooked secret.
- SIMMER NOT BOIL: Brown rice needs gentle heat to absorb liquid properly. Once the rice hits the broth, reduce to the lowest simmer possible—just enough to see tiny bubbles at the edges. Boiling will turn it mushy, and you’ll end up with porridge.
- USE COLD BROTH: Pouring cold vegetable broth over the toasted rice instead of hot keeps the grains intact and prevents them from splitting open. I know it feels counterintuitive, but it actually speeds up cooking time and gives you fluffier rice.
Essential equipment for this recipe
Medium Saucepan
Start with a medium 3-quart saucepan—this size gives enough room for the rice to toast and cook evenly without overcrowding. I prefer stainless steel pans like All-Clad because they distribute heat uniformly and prevent hot spots that can burn your rice.
If you don’t have stainless steel, a heavy enamel-coated cast iron (like Le Creuset) works beautifully too. 🔥
Tight-Fitting Lid
A tight-fitting lid is non-negotiable for trapping steam and cooking the rice evenly. I recommend a glass or stainless steel lid—they’re easier to clean and let you peek at the rice without losing much heat.
Avoid plastic lids, as they can warp from the heat and won’t seal properly. If your lid isn’t perfectly snug, wrap a thin kitchen towel around the edges to create a better seal.
Wooden Spoon
Use a long-handled wooden spoon (like OXO Good Grips) to stir the rice and aromatics. Wood prevents scratching the pan and distributes heat more evenly than metal. I also like wooden spoons because they’re gentle on the rice grains—they won’t mash them like a metal spoon might.
For toasting, press the rice against the pan with the spoon to ensure even browning.
Fine-Mesh Strainer
Rinse the brown rice in a fine-mesh strainer (like OXO Good Grips) before cooking to remove excess starch, which can make the rice gummy. This step is especially important for brown rice, as it retains more starch than white rice.
I rinse the rice under cool water while gently swirling it with my fingers until the water runs clear. This ensures each grain cooks uniformly and absorbs the broth perfectly.
Kitchen Timer
Set a kitchen timer for the 35-40 minutes of simmering time—this prevents overcooking or undercooking. I use a digital timer with a loud alarm (like KitchenAid) so I don’t miss the perfect moment.
Pro tip: Start checking for doneness 5 minutes before the timer goes off by gently shaking the pan. If the rice rattles, it’s ready! 💡
Cheesecloth or Fine Mesh
For straining lemon zest or crushing peppercorns, use cheesecloth or a fine-mesh sieve (like Microplane) to avoid introducing seeds or bits into the rice. I find cheesecloth works best for zest because it catches every last bit of citrus oil, while a sieve ensures even, fine crushed peppercorns.
This small detail makes a big difference in texture and presentation.
Nutrition facts
Frequently asked questions
Why does Martha Stewart's method toast the rice first?
Toasting the rice enhances its natural nutty flavor by developing deeper, caramelized notes in the grains. This step creates a rich foundation that infuses the entire dish with aroma and complexity—something you won't get with un-toasted rice. The golden color also indicates proper heat distribution.
Can I substitute vegetable broth with water?
While possible, water will make the rice bland compared to flavorful broth. For best results, use low-sodium vegetable broth. If you must use water, add 1 teaspoon soy sauce or ½ teaspoon chicken bouillon powder to mimic the depth of broth. The broth's umami content is key to Martha's signature taste.
How do I prevent the rice from becoming mushy?
Keep the heat at a gentle simmer (not boiling) and never remove the lid while cooking. Stirring or peeking releases steam and disrupts even cooking. For extra firmness, soak the rice for 30 minutes before cooking. The lemon zest at the end also helps maintain texture by balancing moisture.
What's the best way to reheat this rice?
Add 1-2 tablespoons water or broth per cup of rice and heat on low in a covered pan for 3-5 minutes. Stir occasionally to prevent drying. Microwaving works too—cover with a damp paper towel and heat in 1-minute intervals, stirring between each. Never reheat dry.
Can I make this recipe in an Instant Pot?
Yes! Sauté the rice and aromatics first, then add broth, seal the lid, and cook on high pressure for 22 minutes. Let pressure release naturally for 10 minutes, then finish with lemon zest. The Instant Pot version reduces cooking time to about 30 minutes total.