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Preheat a medium skillet over medium heat, then add the olive oil and heat until shimmering. Add the garlic and cook until fragrant, about one minute. Mix in the basil, parsley, and brown rice. Cook, stirring frequently, until the rice is evenly coated in oil and lightly toasted, about two to three minutes. Remove from the heat and set aside.
Add the broth and the rice mixture to a small pot with a lid. Bring the mixture to a boil, reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 40 to 50 minutes.
Once the rice is cooked, fluff with a fork and stir in the sun-dried tomatoes. Enjoy fresh or refrigerate for up to four days.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman