Tangy Lemony Brown Rice.

2 T. butter
2 shallots, minced
1 ½ c. brown rice
3 c. veggie broth
Kosher salt/black pepper
Olive oil
2 T. minced garlic
3 T. chopped fresh thyme
1 T. red chili flakes
3 T. fresh lemon juice
Zest of 1 lemon

1. In large saucepan, melt butter.
2. Add shallots and cook, stirring occasionally until softened.
3. Add rice and cook, stirring for 3 minutes.
4. Add stock, salt and pepper and bring to a boil.
5. Cover and simmer over low heat until broth is absorbed and rice is tender, about 40-45 minutes.
6. Remove from heat and let stand, covered for 10 minutes.
7. Fluff with fork.
8. In skillet, drizzle olive oil to coat bottom, add garlic, thyme and chili flakes over low heat. Cook for 2-3 minutes just till garlic begins to brown.
9. Remove from heat and add zest and juice.
10. Toss with cooked rice and taste for seasoning. Serve.