Go Back

Fragrant Herbed Brown Rice (or Cauli Rice) Recipe


  • 3 cups lightly packed fresh herbs or 150g if weighing in thermomix I did a mix of basil and coriander but you could do a mix of those two, parsley, mint or chives too. It will make 1 full cup of blitzed herbs.
  • 3 cups cooked brown rice (Or cauliflower rice for a grain free version / variety), however you like to cook it – I soak it in water with a big squeeze of lemon overnight. Then I strain it and then boil in fresh filtered water and strain – you may prefer steaming.
  • 2 tbsp olive oil
  • 1/2 tsp sea salt


  • Pop all your herbs in a blender (If you have a Thermomix / MyCook type of appliance, it’s speed 8, 15 seconds with a scrape down at the 7-8 second mark). It will yield 1 cup of blended herbs, chock full of flavour and nutritional goodness.
  • Pop 3 cups of your cooked brown rice (either from fridge for salad or freshly strained / steamed) into a bowl and add your fresh herbs, olive oil and salt.
  • Combine well and serve.
  • You’re done. That’s it. All that’s left to do is enjoy it! I loved adding a few spoons of the pan juices from the chook to it to serve. So good!


1 cup raw brown rice will give you three cups cooked. You can use short or long grain depending on your preference.