Creamy Brown Rice with Rosemary and Lemon
A quick gluten-free and dairy-free alternative to traditional risotto. This brown rice is ultra creamy with hints of fresh spring flavors from the rosemary and lemon. It truly makes a wonderful side dish!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Cups Pre-cooked Frozen Brown Rice (or 2 10oz bags (from Trader Joe's))
- 2 Cups Plant Milk (I used the oat milk from Trader Joes)
- 2½ Tbsp Vegan Butter (I used Earth Balance)
- 2 Tbsp Bob Red Mill's Gluten-Free 1:1 Baking Flour
- ¾ Tsp Sea Salt (or Kosher salt)
- ½ Tsp Garlic Powder
- ¼ Tsp Freshly Ground Black Pepper
- ⅛ Tsp Red Chili Flakes (Optional)
- 2 Sprigs of Fresh Rosemary (the leaves)
- ½ Lemon ((the juice))
- ½ Cup Dairy-Free Cheese (I used the parmesan and mozzarella from Trader Joes)
Instructions
- 1
Cook frozen rice in microwave according to the box's directions
- 2
Heat large saucepan to medium heat and add butter. Once melted, add gluten-free flour and stir. Let bubble.
- 3
Add garlic powder, chili flakes, salt, and pepper tot he butter and flour, and stir until fragrant. Then, add fresh rosemary leaves and stir.
- 4
Slowly pour in half of the plant milk while mixing simultaneously to break up clumps. Mix until no clumps remain.
- 5
Add the rest of the milk and continue to stir. Stir until the sauce visibly thickens to the consistency of melted chocolate or runny glue.
- 6
Lower the heat to the lowest setting and add cheese. Stir until melted.
- 7
Stir in the microwaved rice and add lemon juice. Stir until combined.
- 8
Serve and enjoy!