Extravagonzo Brown Rice with Rosemary & Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) brown rice |
3 clove(s) garlic |
1 1/2 cup(s) water |
1+ tablespoon(s) rosemary (preferably fresh or frozen), stems removed, semi-finely chopped |
2+ tablespoon(s) basil 2+ tablespoons basil (fresh or frozen), coarsely chopped |
1 tablespoon(s) crushed red pepper (optional) |
3-5 tablespoon(s) extravagonzo roasted garlic culinary oil |
2 tablespoon(s) extravagonzo red chili culinary oil (optional) |
Directions:
1. * Bring Extravagonzo to medium temperature in a 2 1/2 quart size pot (I think that is the size of mine, you’ll know how big a pot you need for the amount you are cooking) having a tightly fitting lid
2. * When hot add garlic, rosemary, and red pepper (if using) to oil and let cook until garlic shows a bit of roasted color (don’t over do it, but be sure there is some darkening to its color)
3. * Add rice to oil immediately when garlic has darkened, stirring regularly, and let it roast in oil until some of the rice begins to darken, approx 2-4 minutes (just keep an eye on it, don’t burn it)
4. * Add water to rice, increase heat to high and bring to boil
5. * Decrease heat to slow simmer, cook for 35-40 minutes or until water is absorbed, stirring basil in when rice is done cooking
6. * Salt and ground pepper to taste
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