For the not-so-brown-rice-lover, this recipe makes it taste better. I could imagine savoring this with fillet Mignon on the side, or perhaps grilled ahi tuna. Bummer, I am making myself hungrier.
|1||bulb garlic, cloves peeled and minced ((bulb represents 1 head of garlic))|
|1⁄2||c||fresh chopped parsley|
|1||T||olive oil (less if you think this is too oily for you)|
|1 1⁄2||c||cooked brown rice|
|1⁄8||t||ground coriander seed|
|salt (kosher) to taste|
|freshly ground black pepper (to taste)|
Heat oil over medium heat in a heavy skillet or a non-stick pan.