Sunday, August 07, 2005
Rice with Onions & Garlic
Speaking of rice... Wait a minute... You're not actually using that minute crap, are you? Iesu Christe, you seriously need to be spanked. Real rice takes maybe 20 minutes, most of which it's bubbling on the stove and you can do other things, so how can you not be making it from scratch?
Very likely, the rice will be done before your main dish, particularly if you start with the rice; no problemo. Just keep it covered, turning off the heat. It'll stay warm long enough.
Do I Hafta use Broth?
Stock's better, kiddo. But yes, you can damn will spring 80 cents or something for a can of broth. Rice made with water is fine for Chinese or something, but it's damn tasteless, eh? Besides, you get a nice hit of protein this way. Not that Dad really gives a crap about that--he's no health nut. But hey.
Can I use Brown Rice Instead?
You, apparently, are a health nut. Dweeb. But yes, you can; add another half cup of liquid, cook for 40 minutes insteaad of 20 (adding a little more liquid if necessary to keep it from burning in the last 10 minutes). Definitely start with the rice, since you don't want to have finished your main course and be waiting for the rice to finish. Everything else works fine. ¶ 3:38 PM
- 1 cup rice
- 2 cups chicken stock (or 1 can broth, with a bit of water to bring it to 16 oz)
- s&p to taste--if you're using canned broth, you won't need salt--that stuff is pretty damn salty already
- one small onion
- two cloves garlic
- bay leaf
- 1 Tbsp butter
- Smash and chop the garlic finely. Peel and dice the onion.
- Melt the butter in a small saucepan over medium-low heat; when it's melted, add the garlic, onion and bay leaf, stir a bit, then cover. Cook for a few minutes, stirring occasionally, until the onion is soft and translucent.
- Add the rice, stir a bit.
- Add the stock or broth, salt and pepper to taste. Turn up the heat until the broth is boiling, then turn it down quite low, and cover.
- The rice should take about 20 minutes; check it from time to time. When there's no visible liquid at the top, use a fork to dig down to see if there's still liquid toward the bottom; it isn't done until all the liquid is absorbed.
Very likely, the rice will be done before your main dish, particularly if you start with the rice; no problemo. Just keep it covered, turning off the heat. It'll stay warm long enough.
Do I Hafta use Broth?
Stock's better, kiddo. But yes, you can damn will spring 80 cents or something for a can of broth. Rice made with water is fine for Chinese or something, but it's damn tasteless, eh? Besides, you get a nice hit of protein this way. Not that Dad really gives a crap about that--he's no health nut. But hey.
Can I use Brown Rice Instead?
You, apparently, are a health nut. Dweeb. But yes, you can; add another half cup of liquid, cook for 40 minutes insteaad of 20 (adding a little more liquid if necessary to keep it from burning in the last 10 minutes). Definitely start with the rice, since you don't want to have finished your main course and be waiting for the rice to finish. Everything else works fine. ¶ 3:38 PM
