Tags: Mexican, Side, Vegetarian
14 grams butter
30 grams shallot
10 grams garlic
210 grams brown rice
4 grams salt and pepper
600 grams not-chicken broth
2 fresh thyme
1.5 grams parsley
Melt butter over medium heat. Add shallot and garlic, saute until tender.
Add rice and stir until glossy. Add stock and herbs, bring to boil.
Reduce to low or simmer and let cook for 30-40 minutes until all liquid is gone.
Note: Rinse the rice beforehand to make fluffier