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!

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Cook Time: 15

Total Time: 15

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Brown Rice, Creamy, Lemon Rosemary, Risotto, Side Dish

Servings: people

Calories: 443kcal

Author: alattaeats

Equipment

1 Large Sauce Pan
Cup Measurement
Tablespoon & Teaspoon Measurement
Wooden Spoon Or stove-safe plastic whisk (A metal whisk works too if you use a stainless steal pan)

Ingredients

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

Cook frozen rice in microwave according to the box's directions
Heat large saucepan to medium heat and add butter. Once melted, add gluten-free flour and stir. Let bubble.
Add garlic powder, chili flakes, salt, and pepper tot he butter and flour, and stir until fragrant. Then, add fresh rosemary leaves and stir.
Slowly pour in half of the plant milk while mixing simultaneously to break up clumps. Mix until no clumps remain.
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.
Lower the heat to the lowest setting and add cheese. Stir until melted.
Stir in the microwaved rice and add lemon juice. Stir until combined.
Serve and enjoy!

Notes

I hope you love it!

Nutrition

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