Soups & Stews
Martha Stewart’s brown rice recipe transforms a simple grain into a nutty, flavorful base that elevates any dish. The key lies in proper rinsing and simmering—techniques that unlock its natural chewiness and rich aroma.
This method ensures perfectly cooked rice every time, with a texture that stands up to hearty proteins and fresh vegetables alike.
What sets this recipe apart is Martha’s signature attention to detail: toasting the rice in butter before cooking enhances its nutty depth, while a balance of broth and water guarantees even moisture.
The result is a versatile side that pairs beautifully with roasted meats, stir-fries, or even as a standalone bowl with herbs and lemon. Ready in just 40 minutes, it’s both foolproof and restaurant-worthy.
Ingredients for brown rice recipe martha stewart
Nine essential ingredients transform basic brown rice into Martha Stewart's signature nutty, restaurant-quality side.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain Brown Rice 🌾 | 1 cup | Uncooked, rinsed thoroughly |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for toasting |
| Chicken or Vegetable Broth 💧 | 2 cups | Low-sodium preferred |
| Water 💧 | 1 cup | Filtered or spring water |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
| Fresh Lemon Juice 🍋 | 1 tbsp | From organic lemons |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing, optional |
The foundation starts with long-grain brown rice—look for brands like Lundberg or Uncle Ben's Organic at Whole Foods or any well-stocked grocery store. The unsalted butter is non-negotiable for that signature nutty depth; European-style butter like Plugrá or Land O'Lakes works best. For broth, low-sodium options from Pacific Foods or homemade versions ensure you control the flavor. The kosher salt matters too—Diamond Crystal dissolves more evenly than table salt, which is critical for even seasoning throughout the grains. Pre-rinse the rice until the water runs clear to remove excess starch, which prevents clumping.
No unsalted butter? Olive oil or ghee work in a pinch, though the flavor profile shifts slightly. Short on broth? Water plus a bouillon cube gets you close, but you'll need to adjust salt accordingly. Fresh lemon juice can be swapped for white vinegar at half the amount, though the brightness won't be identical. The parsley is purely decorative but adds a fresh contrast—dried parsley at one-third the amount works if you're in a bind. For the olive oil finish, avocado oil maintains a neutral profile, though it lacks the fruity notes of extra-virgin. The key ratio here is the 2:1 broth-to-water balance, which guarantees even moisture without making the rice mushy.
Rice keeps beautifully in an airtight container for 5-6 days in the fridge, though the texture softens over time. For longer storage, freeze portions in single-serving containers for up to 3 months. Reheat gently with a splash of water or broth to restore moisture. Martha's method actually improves upon reheating—each grain develops a slightly firmer bite. The lemon and parsley should be added fresh just before serving, as they lose their vibrancy when stored. For meal prep, cook a double batch and store components separately: rice in one container, lemon and herbs in another, then assemble when ready to eat.
Why You'll Love This Recipe
- No-Skills Needed: I swear, this is the kind of recipe where even if you burn toast, you’ll nail the rice. Just layer the rinsed brown rice with broth, water, and a pat of butter—no fancy stirring or constant checking. The butter melts into the broth, and by the time you’ve finished whatever else you’re cooking, the rice is perfectly tender.
- Rich, Nutty Depth: That buttery broth and kosher salt? It’s what turns basic brown rice into something ridiculously good. The rice absorbs all the flavor, giving you that toasty, almost caramelized edge with a creamy center—no weird mushy texture here. Honestly, it’s the kind of dish that makes you pause mid-bite just to appreciate it.
- Meal Prep MVP: Between us, this is my secret weapon for lazy Sundays and busy weeks. Cook a big batch, and it reheats beautifully for lunches or as a side for dinner—no soggy rice here. Plus, swapping chicken broth for veggie broth makes it instantly vegetarian, so it works for everyone without extra effort.
- Budget-Friendly Staple: Brown rice, butter, broth, salt—we’re talking pantry basics that won’t break the bank. The butter adds richness without costing a fortune, and the broth stretches easily for leftovers. I’ll be real: this is the kind of recipe that makes me feel like I’m feeding a crowd without stressing my wallet.
Step-by-step instructions for Martha Stewart's perfect brown rice
Transform simple ingredients into restaurant-quality brown rice with this foolproof technique.
Toast the Rice for Enhanced Nuttiness
Heat a heavy-bottomed pot over medium heat and add the 2 tablespoons unsalted butter. Let it melt completely, then add the 1 cup long-grain brown rice, stirring constantly for 2-3 minutes until the grains become translucent and fragrant. This toasting step develops deeper nutty flavors and prevents the rice from becoming mushy.
Watch the rice carefully—it should turn slightly golden at the edges. If it starts to brown too quickly, reduce the heat to medium-low. The butter will coat each grain, creating a subtle richness that elevates the final dish. Don't skip this step; it's what transforms ordinary brown rice into something extraordinary.
Add Liquids and Bring to a Gentle Boil
Pour in the 2 cups chicken or vegetable broth and 1 cup water, stirring once to combine. The ratio of liquid to rice is crucial—brown rice absorbs more moisture than white rice. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low.
Once boiling, add the ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon freshly ground black pepper. The salt should dissolve completely, and you should see small bubbles forming at the bottom of the pot. This is the moment that matters: maintaining a steady simmer without boiling vigorously prevents the rice from becoming gummy.
Simmer Covered for Even Cooking
Cover the pot tightly with a lid and simmer for 40 minutes. Resist the urge to peek or stir—the steam needs to circulate evenly to cook the rice perfectly. Set a timer, as brown rice requires more time than white rice to achieve a tender yet firm texture.
After 40 minutes, check for doneness by tasting a grain. It should be tender but still have a slight bite in the center. If it's undercooked, continue simmering for another 5-10 minutes. If it's overcooked, the rice will be mushy and lose its distinct texture. The key is patience—brown rice needs time to develop its characteristic chewiness.
Finish with Bright, Fresh Flavors
Once the rice is tender, remove the pot from heat and let it sit covered for 5 minutes. This resting period allows any remaining moisture to absorb, resulting in perfectly fluffy grains. Stir in the 1 tablespoon fresh lemon juice and 1 tablespoon extra-virgin olive oil (if using) to brighten the dish and add a touch of richness.
Garnish with the ¼ cup chopped fresh parsley just before serving. The parsley adds a pop of color and freshness that contrasts beautifully with the nutty rice. The lemon juice prevents the rice from becoming dry, while the olive oil adds a subtle silkiness to each bite. Serve immediately as a side dish or use as a base for salads, bowls, or grain dishes.
Pro Tips For Making Brown Rice Recipe Martha Stewart
- Rinse the Rice: Brown rice clings like glue if you skip this. Toss it in a fine-mesh strainer and swirl under cold water for 30 seconds—just until the water runs clear. I learned this the hard way after serving a bowl where every grain stuck together like a sad, chewy lump.
- Butter First, Then Broth: Melt the unsalted butter in the pot before adding broth or water—this coats the rice and keeps it from drying out. I used to add butter later, and the rice always ended up grainy. (Yes, even if it smells buttery for a second too long.)
- Salt the Water: Brown rice absorbs flavor like a sponge, so salt the broth-and-water mix before adding rice—about 1½ teaspoons Diamond Crystal per cup of liquid. I was lazy once and added salt later; the rice tasted bland, and I kicked myself.
- Cover Tight, Then Loosen: Seal the pot with a lid and bring to a boil, then immediately reduce to a simmer and lower the heat to medium-low. After 10 minutes, crack the lid just a smidge to let steam escape—this prevents a mushy, soggy mess. (I’ve seen both sides, and the loose-lid version wins.)
Dietary considerations for this recipe
Gluten-Free Friendly
Brown rice is naturally gluten-free, making this recipe perfect for anyone with celiac disease or gluten sensitivity. Unlike wheat-based grains, it contains no gluten proteins, so you can enjoy it worry-free.
I always double-check labels on broths and bouillon cubes to ensure they’re certified gluten-free, as some brands process in shared facilities. 🌾
Low-Carb Adaptation
For a low-carb twist, reduce the rice to ½ cup and increase the broth to 2½ cups to maintain texture. The extra liquid prevents the rice from becoming too dense.
I’ve tested this version with cauliflower rice blends, but pure brown rice still delivers satisfying chewiness while cutting carbs significantly. Pair it with grilled proteins for a balanced meal.
Vegetarian/Vegan Options
This recipe is already vegetarian, but for a fully vegan version, skip the butter and use 1 tbsp olive oil for toasting. Vegan broths like Imagine or Pacific Foods brands work perfectly.
The lemon and parsley add brightness without animal products, making it a complete plant-based side. I often serve it with roasted vegetables or lentil stews for a hearty meal.
Protein Boost
Add ½ cup cooked quinoa or ½ cup black beans to the rice for extra protein and fiber. For a meaty texture, stir in ½ cup crumbled tempeh or ¼ cup chopped walnuts after cooking.
I love this combo with roasted chicken or tofu for a complete protein profile. The nuts also enhance the nutty flavor Martha’s method creates. 💪
Allergen Awareness
Watch for cross-contamination if using shared kitchen tools, especially if you also prepare wheat-based dishes. I keep a separate rice cooker or pot for gluten-free grains. For nut allergies, omit the walnuts or tempeh and stick to beans.
Always read labels on broths—some contain hidden soy or dairy additives. When in doubt, opt for certified allergen-free brands like Annie’s or Eden Foods.
Kid-Friendly Tweaks
Kids often prefer milder flavors, so reduce the lemon to ½ tbsp and skip the black pepper. Stir in ¼ cup finely chopped carrots or peas for color and sweetness. I’ve found that letting kids sprinkle their own parsley on top makes them more likely to eat it.
Serve with mild proteins like shredded chicken or tofu to keep it approachable. 👶
Nutrition facts
Frequently asked questions
Why does Martha Stewart's method call for toasting the rice in butter?
Toasting the rice in butter enhances its natural nutty flavor and creates a subtle richness that transforms ordinary brown rice into something extraordinary. The butter coats each grain, preventing mushiness and adding depth. This step is what gives Martha's version its signature restaurant-quality taste.
Can I use this brown rice recipe as a base for stir-fries or grain bowls?
This nutty, flavorful rice works perfectly as a base for stir-fries, grain bowls, or even as a side for tacos. The key is to cook it just until tender with a slight bite, then mix in your favorite proteins and veggies. For stir-fries, cook the rice slightly less (around 35 minutes) so it holds up better to quick cooking.
What's the best way to store leftover brown rice?
Store cooked brown rice in an airtight container in the fridge for 5-6 days. For longer storage, freeze portions in single-serving containers for up to 3 months. To reheat, add a splash of water or broth and warm gently to restore moisture. The texture actually improves slightly upon reheating, developing a firmer bite.
How do I adjust this recipe for a rice cooker?
Use the same ratio of 1 cup rice to 3 cups liquid (2 cups broth + 1 cup water). Toast the rice in butter first, then transfer to the rice cooker with the liquid. Cook on high for 40 minutes, then let it steam for 10 minutes after switching to "keep warm." Stir in lemon and parsley just before serving. The rice cooker method yields perfectly fluffy grains with minimal effort.
What happens if I don't rinse the brown rice first?
Unrinsed brown rice contains excess starch that can make the grains sticky and gummy. Rinsing until the water runs clear removes this starch, ensuring each grain stays distinct and fluffy. Skipping this step is a common mistake that leads to mushy, unappetizing rice. Take 2 minutes to rinse thoroughly—it makes all the difference!