Rice is one of my favorite foods, and this recipe definitely curbs my craving for it. The lemon, garlic, and thyme brighten up the rice and makes it a fantastic side dish for almost any meal. 
 
Yield 4 servings
 
4 Tbsp olive oil
1 shallot, minced
1½ cups short-grain brown rice
3 cups chicken broth
Salt and pepper
1 shallot, minced
2 cloves garlic, minced
1½ Tbsp chopped fresh thyme
½ tsp red pepper flakes
One lemon, zested
2 Tbsp fresh lemon juice
2 Tbsp chopped Italian parsley
 
Heat 2 Tbsp of olive oil in a stockpot on medium-high heat. Add the rice and cook while stirring for 2 minutes. Next, turn the heat to low, add the broth, cover, and simmer until the broth is absorbed and the rice is tender. Approximately 45 minutes. Remove the rice from the heat and let it stand for 10 minutes. Fluff with a fork and season with salt and pepper to taste. 
 
Heat 2 Tbsp olive oil, shallot, garlic, thyme, and chili flakes over medium heat in a skillet. Stir while cooking until the garlic begins to turn light brown. About 2 minutes. Remove the pan from the heat and add the lemon zest and juice. 
 
Add the lemon garlic mixture and the parsley to the rice and gently toss to coat. Season with additional salt and pepper if needed, and serve. 
 
Just Salt It, and enjoy!