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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within. Ingredients:
2 teaspoons virgin olive oil |
1 teaspoon ground rosemary |
1 1/2 cups white rice |
1 (16 ounce) can chicken broth |
1/2 cup minced green onion |
1 tablespoon dried parsley flakes |
2 garlic cloves, minced |
1/2 teaspoon gumbo file or 6 sassafras leaves |
1/2 teaspoon ground red pepper |
1 tablespoon white wine vinegar |
1/4 teaspoon salt |
Directions:
1. Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
2. Add the rosemary, garlic, and red pepper.
3. Then cook the green onions and parsley until soft- 2-3 minutes.
4. Add rice, and salt, and cook, stirring constantly for 30 seconds.
5. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
6. Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
7. Remove from heat and let sit for 5 minutes.
8. Stir in vinegar and serve hot.
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