This delicious and easy Lemon Parmesan Brown Rice recipe is a healthy side dish made with fresh-squeezed lemon juice, parmesan cheese, and fresh parsley. It’s a no-frills dish that goes well with nearly everything!
Love easy side dish recipes? Then you need to try my Pesto Risotto recipe!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
Healthy and Easy Lemon Parmesan Brown Rice
Brown rice is a staple in my kitchen. It is easier for your stomach to digest and unlike white rice has a quicker cooking time. Brown rice has a wonderfully nutty flavor and a nice bite.
Brown rice also known as the “unrefined” version of white rice is loaded with health benefits. 1 cup of brown rice equals 5g of protein and 4g of fiber! Brown rice has much more fiber and nutrients than white.
For this Lemon Parmesan Brown Rice recipe, I added fresh squeezed lemon juice, chopped parsley, olive oil, and Parmesan cheese to the cooked rice. Season with salt and pepper, and you’re done! How easy is that?
TIP: If you like this rice you will love my Cilantro Lime Brown Rice!
Ingredients
It’s not easy to get excited over a side dish, but this one is worth the hype! You only need a few fresh ingredients and pantry staples to make this healthy and delicious Lemon Parmesan Brown Rice.
You’ll need some olive oil, brown rice, a small onion (yellow or white), chicken broth (homemade is always best!), a lemon (for the juice and zest), a bay leaf, fresh parsley, salt, pepper, and parmesan cheese (freshly grated, if possible).
Reserve some lemon wedges, parsley, and parmesan to garnish before serving.
How To Make Lemon Parmesan Brown Rice
This Lemon Parmesan Brown Rice could not be easier to make!
Brown rice and onion: Heat oil in a medium saucepan over medium high heat. Add in rice and onion and saute for 2-3 minutes to get some color on the rice and onions.
Simmer rice: Once rice and onions are slightly browned and toasted add in chicken broth, lemon zest and bay leaf. Cook for 30 minutes or until the rice is tender and all of the liquid is absorbed.
Fluff rice: Take off of the heat and stir in the lemon juice and fresh parsley. Season with salt and pepper to taste. Serve immediately with parmesan cheese on top of each bowl and enjoy!
Serve alongside fish, chicken, or grilled vegetables. It goes well with everything!
Serving Suggestions
- The BEST Grilled Chicken
- Grilled Steak Kebabs
- Slow Cooker Barbecue Ribs
- Blackened Salmon
- Shawarma Chicken Recipe
- Cucumber Avocado Salad
- Roasted Broccoli
- Baked Jerk Chicken
Storage, Freezing, and Reheating Instructions
- Store leftover cooled rice in an airtight container or plastic bag in the fridge for up to 5 days.
- Freeze cooked and cooled rice in a freezer-safe, airtight container or plastic bag for up to 3 months.
- Reheat thawed or chilled rice in the microwave for 2-3 minutes, or until warmed through. Add some chicken broth if it seems dry.
More Rice Recipes To Try
- Vegetable Fried Rice
- Cilantro Lime Brown Rice
- Enchilada Rice
- Easy Red Beans and Rice
- Cauliflower Fried Rice
- One Pan Mexican Chicken and Rice Bake
Lemon Parmesan Brown Rice
Ingredients
- 1 tbsp olive oil
- 1 cup brown rice
- 1 small onion, diced
- 2 cups chicken broth
- 1 tsp lemon zest
- 1 whole bay leaf
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- salt and pepper, to taste
- parmesan cheese, for serving
Instructions
- Heat oil in a medium saucepan over medium high heat. Add in rice and onion and saute for 2-3 minutes to get some color on the rice and onions.
- Once rice and onions are slightly browned and toasted add in chicken broth, lemon zest and bay leaf. Cover and cook for 30 minutes or until the rice is tender and all of the liquid is absorbed.
- Take off of the heat and stir in the lemon juice and fresh parsley. Season with salt and pepper to taste. Serve immediately with parmesan cheese on top of each bowl and enjoy!
Notes
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Krystyna
The rice is called 15 min lemon rice – and yet you have to cook it for 30 min or until the rice is soft?…Hmmmm
Kelley Simmons
Hi Krystyna,
I originally made this recipe with minute rice but when I re did the pictures I decided to do it with regular brown rice. I figured more people have regular brown rice handy then minute rice. If you have minute rice though or are in a time pinch feel free to use that.
Thanks,
Kelley
Ashley
I really wanted to like this but it just didn’t turn out. I cooked my rice for over an hour and it still wasn’t done. Maybe I was supposed to cover it to let it steam more? Also, this is called a 15 minute rice but the recipe says to cook the rice for 30 minutes. Just a little confusing is all. I’m giving it 2 stars since I know the flavors would have been delicious!
Kelley Simmons
Hi Ashley,
Sorry for the confusion. I updated this recipe a while back to include regular brown rice instead of instant brown rice. I found that most people didn’t have the minute rice in their pantry.
And yes you do need to cover the rice. I have updated it in the recipe card. Sorry for the confusion!
Kelley
Kennedy
Loved this recipe but what is the serving size ?
Kelley Simmons
So glad you enjoyed this! The serving size would be 1/4 of this recipe so about 3/4 cup of rice.
Thanks and enjoy!
Kelley
Janet
Amazing!!!
Andy Guthrie
How is this 15 minutes?
Kelley Simmons
Hi Andy!
So sorry for the confusion! I made this recipe back in 2014 and used minute rice. I remade the recipe using regular brown rice because I thought that would be more readily available for people.
So feel free to use minute rice to make this faster or regular brown rice will take about 30 minutes or so. Sorry about that!
Kelley