Brown Rice and Gravy
Fluffy white rice gets smothered in a rich, dark pan gravy built from beef drippings, flour, and onions for the ultimate comfort-food side.
Rice and gravy is what you make when the roast is done and the pan is left with all those browned, sticky bits clinging to the bottom. My grandfather called it 'the best part of Sunday dinner,' and he'd spoon it over his rice before anything else hit the plate. It's proof that gravy alone can turn plain rice into something worth savoring.
Ingredients
- 1/4 cup beef drippings or butter
- 1 onion, thinly sliced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 3 cups cooked white rice
- Salt to taste
- 2 tbsp chopped parsley, for garnish
Instructions
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1
Caramelize the onionHeat the drippings in a skillet over medium heat and cook the sliced onion until deeply golden and softened, about 10 minutes.
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2
Make the rouxSprinkle the flour over the onions and cook, stirring constantly, for 3-4 minutes until it turns a deep brown and smells toasty.
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3
Whisk in the brothSlowly whisk in the beef broth a little at a time, making sure each addition is smooth before adding more.
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4
Season and simmerStir in the Worcestershire sauce, garlic powder, black pepper, and cayenne, then simmer for 8-10 minutes until the gravy thickens enough to coat a spoon.
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5
Taste and adjustSeason with salt to taste, adding a splash more broth if the gravy becomes too thick.
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6
ServeSpoon the hot gravy generously over bowls of cooked rice and garnish with chopped parsley.
A dark roux gives this gravy its signature deep flavor, so don't rush the browning step or the gravy will taste flat.
Refrigerate the gravy separately from the rice up to 4 days and reheat gently on the stovetop, whisking in a little broth to loosen it.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
