Martha Stewart's Brown Rice Recipe: Nutty, Flavorful Base for Any Meal

Martha Stewart's brown rice recipe transforms simple grains into a nutty, flavorful foundation for any dish. The secret lies in proper rinsing and a 1:2 rice-to-water ratio, cooked just until tender—never mushy. This method ensures each grain stays distinct, absorbing flavors beautifully while maintaining that classic chewy texture Martha perfected.

What sets this approach apart is the slow simmer in broth instead of water, which infuses every bite with depth. Whether used as a side, stir-fry base, or stuffing, this rice delivers restaurant-quality results with minimal effort.

The key? Patience—letting the grains finish cooking off the heat guarantees perfect doneness every time.

Ingredients for brown rice recipe martha stewart

Simple yet sophisticated ingredients elevate basic brown rice to Martha Stewart's signature restaurant-quality base.

The brown rice should be of the long-grain variety—look for labels specifying 'whole grain' or '100% brown rice' at Whole Foods or Trader Joe's for optimal texture. Bob's Red Mill or Lundberg are reliable brands that consistently deliver the nutty flavor Martha highlights. Fresh thyme and bay leaves are non-negotiable here; dried substitutes work but lack the aromatic depth. For the broth, low-sodium options are critical—Pacific Foods or Swanson brands offer excellent quality without excess salt. The garlic and onion should be finely minced (a food processor makes quick work of this) to ensure even distribution of flavor throughout the grains.

No fresh thyme? Dried thyme at one-third the amount works in a pinch, but the flavor profile shifts slightly. Substituting vegetable broth for chicken broth maintains vegetarian compatibility while keeping the depth. Pre-minced garlic from jars lacks freshness, so if using, add an extra clove. For the olive oil, extra-virgin is essential—it carries the subtle flavors of the aromatics. If you're using a high-end brand like California Olive Ranch, you can reduce to 3/4 tbsp since premium oils have more concentrated flavor. The parsley is purely decorative but adds a bright finish—skip it if you're serving this as a stuffing where texture matters more.

This rice reheats beautifully—cover with a damp paper towel and microwave for 1-2 minutes to restore moisture. Store in an airtight container for up to 5 days in the refrigerator, or freeze portions for up to 3 months. For meal prep, divide into single-serving containers—the rice holds its texture better when reheated in smaller batches. The butter finishing step can be done at room temperature, but microwave for 10 seconds if you're in a rush to avoid clumping. Leftovers taste even better the next day as flavors meld.

Step-by-step instructions for Martha Stewart's brown rice recipe

This method delivers perfectly nutty, flavorful brown rice with a tender bite every time.

Place the 1 cup Long-Grain Brown Rice in a fine-mesh strainer and rinse thoroughly under cold water, rubbing the grains between your fingers to remove excess starch. This step prevents the rice from becoming gummy. Drain well and transfer the rice to a dry skillet over medium heat.

Toast the rice for 2-3 minutes, stirring constantly, until it becomes fragrant and lightly golden. You'll notice the grains begin to pop slightly—this releases their natural oils and deepens their nutty flavor. Remove the rice from the skillet and set aside. I like to toast the rice first because it enhances the texture and flavor profile significantly compared to cooking it directly in liquid.

In the same skillet, heat the 1 tbsp Extra-Virgin Olive Oil over medium heat. Add the 0.5 cup Yellow Onion and cook for 3-4 minutes until softened and translucent. Add the 2 cloves Garlic Cloves and cook for another 30 seconds until fragrant—you should smell the garlic's sweet aroma filling your kitchen.

Real talk: Don't let the garlic burn. It turns bitter quickly, and you'll regret that sharp flavor in your finished rice. Once the garlic is golden, add the 0.25 cup Fresh Thyme Leaves and 2 whole Bay Leaves. Stir for 30 seconds to combine the aromatics thoroughly. This step builds the flavor foundation that will infuse the rice during cooking.

Return the toasted rice to the skillet and stir to coat it in the aromatic oil mixture. Add the 2 cups Chicken Broth, 1.5 tsp Diamond Crystal Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper. Bring the mixture to a gentle boil, then immediately reduce heat to low. Here's the thing—you want just enough heat to maintain a gentle simmer, not a rolling boil that could cook the rice unevenly.

Cover the skillet with a tight-fitting lid and simmer for 45 minutes. The rice should absorb the liquid gradually, and you'll see the water level reduce significantly. If you notice the liquid has completely evaporated before the rice is tender, add 2-3 tablespoons of water and continue cooking. The rice is done when it's tender but still has a slight bite—this is what gives brown rice its characteristic texture.

Once the rice is tender, remove the skillet from heat and let it sit covered for 5 minutes. This resting period allows the rice to finish steaming and absorb any remaining liquid. Discard the 2 whole Bay Leaves—they've done their job and can be quite bitter if left in the rice.

Stir in the 1 tbsp Unsalted Butter and 0.125 cup Fresh Parsley, tossing gently to distribute the butter evenly. The butter adds richness and helps create a silky texture. Taste and adjust seasoning if needed—you may need to add a pinch more salt, depending on your broth. Serve immediately, garnished with additional parsley if desired. The rice should have a beautiful nutty aroma and a tender yet slightly chewy texture, making it the perfect base for any meal.

Wine and beer pairings for these flavors

White Wine Pairings

A crisp Sauvignon Blanc from New Zealand or Loire Valley is my go-to choice for this rice dish. The bright acidity and citrus notes cut through the nutty richness of the brown rice beautifully.

Look for a wine with 12-13% ABV—something like Cloudy Bay Sauvignon Blanc or Oyster Bay Sauvignon Blanc. These wines complement the thyme and garlic aromatics without overpowering the dish's natural flavors. 🍷

Red Wine Options

For those who prefer red, a light-bodied Pinot Noir from Oregon or Burgundy works wonderfully. The Pinot Noir's subtle earthiness and red fruit notes harmonize perfectly with the rice's toasted aroma.

I recommend Domaine Serene Pinot Noir or La Crema Pinot Noir, both of which are approachable and won't clash with the dish's delicate seasoning.

Beer Pairings

A Belgian Witbier like Hoegaarden or Stella Artois adds a refreshing contrast to the rich rice. The corianander and citrus notes in these beers cleanse your palate between bites, making each mouthful of rice taste even more vibrant.

For a darker option, try a light German Pilsner—its crisp, clean profile balances the dish's hearty texture.

Non-Alcoholic Options

If you're avoiding alcohol, a sparkling apple cider like Martinelli's or a ginger beer such as Feather's are fantastic choices. The effervescence and slight sweetness enhance the rice's nutty profile while keeping the meal light.

For a more savory option, a cucumber-mint infused water with a squeeze of lemon adds a refreshing twist.

Seasonal Considerations

During summer months, I reach for a chilled Rosé like Whispering Angel—its delicate berry notes complement the dish's fresh herbs. In winter, a full-bodied Chardonnay with oaked notes (such as Kendall-Jackson Vintner's Reserve) adds warmth and richness that pairs beautifully with the toasted rice.

The key is matching the wine's intensity to the season and your rice's preparation.

Frequently asked questions