Garlicky RicePosted: July 10, 2013
This was such a wonderful addition to the Spiced Chicken Thighs. While making it, though, I thought there was no way my kids would eat it. But, like with most things that have to do with the kids, I was wrong! They couldn’t get enough of it and enjoyed it just as much as the chicken! Oh, and I cheated and made the rice in the rice cooker (a working mom’s BFF).
1 Tbs butter
1 Tbs minced garlic
1 cup uncooked basmati rice
1 1/2 cups water
3/8 tsp salt
3 Tbs chopped flat-leaf parsley
1/2 tsp ground black pepper
Melt butter in saucepan over medium-high heat. Add garlic; saute 1 minute. Add rice, cook 30 seconds, stirring constantly. This is where I used the rice cooker, just dumped it all in with the water and salt, then set it to cook and let it do its thing. If you don’t have a rice cooker, or would rather cook the “old-fashioned” way, here is how it goes: Add 1 1/2 cups water and 3/8 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer 12 minutes or until rice is tender and liquid is absorbed; let stand 5 minutes. Fluff rice with fork. Stir in parsley and black pepper.
Total time: 20 minutes
*Derived from Cooking Light
- Asparagus-Mushroom Risotto with Parmesan (serves4.wordpress.com)
- Cheesy Kimchi Rice (samlikesithot.com)
- Vegan Chicken Rice in the Rice Cooker (tofuparty.wordpress.com)