Rice. It's white (or brownish). It's rather plain. For some people it's a pain in the ass to cook. For others, they turn to technology. But still, it's rice.
And it's cheap. And it's a filler!
My wife isn't fond of rice in any form. It stems from a story her sister once told her about cleaning a horse's penis, and maggots. Yeah, that's enough to turn just about anybody off from rice.
Now there's literally a million ways to cook rice. Normally, we'll have boiled or fried rice. The former is somewhat lacking in flavor though, and my wife begrudgingly eats it (it's taken 12 years to get to this point mind you!). So last night's dinner was lemon pepper chicken and mixed veggies... and we needed something. I was expected to make... rice. I didn't want just plain... rice.
So without further adieu..
1 cup of uncooked rice, rinsed
2.5 cups of chicken broth
1 cup of water
1 tbsp. of margarine (would use actual butter if we didn't have dairy allergies)
1 tbsp. of parsley (minced fresh or dried, doesn't matter)
1 tsp of cilantro (minced fresh or dried, doesn't matter)
2 tsp. season salt
1/2 tsp of ground black pepper
Melt butter in a large saucepan over medium-high heat until just starting to fry, add rice and saute for about 5 minutes browning the rice a little, stirring regularly. Add herbs, season salt and pepper while stirring. Add chicken broth and water, bring to a boil. Reduce heat to simmer, cover and wait about 25-40 minutes depending on the type of rice, and the desired texture of the rice you prefer. If the broth is steaming out too fast leaving your rice dry, just add a bit more water as needed.
What you end up with is something that rivals the taste of those prepackaged Lipton packets, the "butter and herb" variety. The best part is, this recipe is somewhat of a base recipe. You can add various herbs to your preference. Next time, I'll probably toss in a little bit of rosemary and thyme. The point is, experiment! It's fun!
I do apologize, no pics as it wasn't really on my mind last night. I was too busy chatting with my wife and getting things together for my FS/FT thread.
And it's cheap. And it's a filler!
My wife isn't fond of rice in any form. It stems from a story her sister once told her about cleaning a horse's penis, and maggots. Yeah, that's enough to turn just about anybody off from rice.
Now there's literally a million ways to cook rice. Normally, we'll have boiled or fried rice. The former is somewhat lacking in flavor though, and my wife begrudgingly eats it (it's taken 12 years to get to this point mind you!). So last night's dinner was lemon pepper chicken and mixed veggies... and we needed something. I was expected to make... rice. I didn't want just plain... rice.
So without further adieu..
1 cup of uncooked rice, rinsed
2.5 cups of chicken broth
1 cup of water
1 tbsp. of margarine (would use actual butter if we didn't have dairy allergies)
1 tbsp. of parsley (minced fresh or dried, doesn't matter)
1 tsp of cilantro (minced fresh or dried, doesn't matter)
2 tsp. season salt
1/2 tsp of ground black pepper
Melt butter in a large saucepan over medium-high heat until just starting to fry, add rice and saute for about 5 minutes browning the rice a little, stirring regularly. Add herbs, season salt and pepper while stirring. Add chicken broth and water, bring to a boil. Reduce heat to simmer, cover and wait about 25-40 minutes depending on the type of rice, and the desired texture of the rice you prefer. If the broth is steaming out too fast leaving your rice dry, just add a bit more water as needed.
What you end up with is something that rivals the taste of those prepackaged Lipton packets, the "butter and herb" variety. The best part is, this recipe is somewhat of a base recipe. You can add various herbs to your preference. Next time, I'll probably toss in a little bit of rosemary and thyme. The point is, experiment! It's fun!
I do apologize, no pics as it wasn't really on my mind last night. I was too busy chatting with my wife and getting things together for my FS/FT thread.
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