Rice recipe

Might want to try this one....
 
1 cup rice (I like the Basmati rice)
1-3/4 c chicken stock (if you like a more firm rice outcome use 1-1/2 c stock)
1/4 c white wine
1 clove garlic crushed
1 tsp black pepper
1 T butter
Olive oil to coat the bottom of a cast iron pot
1/2 c onions (use up to 1 c if oyu like onions)
1/2 c chopped parsley
couple of shakes of ground red pepper (optional)
two sprigs of fresh thyme (dry would also work) 
 
Cover bottom of a cast iron pot (you will need a good fitting cover) with a good olive oil..You may have to add a bit more after sauteeing the ingredients
 
Lightly sautee the onions and garlic and then add the rice.  Keep mixing all until you get the onions to have a translucent look.  You may have to add a bit more oil.  Make sure not to burn anything...
 
Heat up the chicken stock and the white wine in the microwave
 
Add the heated chicken broth and the white wine and the thyme and red pepper and butter and keep stirring until it starts to boil.  It won't take long.  Immediately cover turn down the heat to the lowest simmer.  Cook for 20 minutes.  Check it after 20 minutes for doneness and possible addition of a little salt.  Add the chopped parsley, mix once and let it sit for 5 more minutes covered with the heat off or with the heat still one if it needs a bit more time to get done.

that sounds REALLY good!!

Hey, if you like it a little firmer, just take off 1/4 c of the chicken stock.  Just finished it..Came out really good.

Frying the rice up in that seasoned oil always make the rice taste delicious.

Yes, this is right up my alley.  And you're using thyme, my favorite herb.  I won't make jambalaya without it.  Thanks for posting.

Yes, this is right up my alley.  And you're using thyme, my favorite herb.  I won't make jambalaya without it.  Thanks for posting.

Thanks for this one...will try it!

It would make a very nice side dish to some grilled meat. I usually find a herb flavoured rice dish is very complimentary and a nice change from potatoes.

Ben, I could make a meal of that!

Ways to cook rice.

Ways to use rice.

The possibilities are endless!
Joe

Sounds wonderful, wonder what it looks like?

John A


Sounds wonderful, wonder what it looks like?

Yeah, I was just saying the same thing.  It would have been really nice to have a picture of that.
 
I wonder if you can use rice in a sciampi?

Joe, ways to use rice. If you can dream it... you can do it! :~)

Don't forget shrimp fried rice. That might be a form of Sciampi?
Joe

Did someone mention scampi?

Ok you smart asses...No, there were no pictures.  My family ate the rice all up too fast!
I looking forward to having friends over for dinner tommorrow night.  The husband use to be the Operating Partner at Carrabba's here in Daytona.  He is in charge of Vince Carter's new restaurant opening sometime this year.   It's going to be quite the place.   Exciting for him!!  So we're going to talk some shop...
 
I'm making he and his wife NY strip steaks (Sam's), salmon with a marinade of lime juice and brown sugar and olive oil, baked BBQ potatoes, salad and a Publix cake.....Appetizer (JohnA will love this Publix special....Roasted red bell peppers ($1.99 a lb!) in olive oil..Serve with cheese and crackers.  
 
You might want to try this:
BBQ Baked Potatoes
 
Bake off some Idahos - 1 hr @ 400..Do not over bake!
 
Peel or don't peel (up to you) the cooled baked potatoes...
Slice them cross wise about 1/4" thick so they do not break
Pour olive oil, Kosher salt, ground pepper, fresh thyme, fresh crushed garlic on potatoes ..To taste....
Toss lightly... Carefully so as to not break them or they will fall through the char broiler grating
Place them on the BBQ and broil to a nice crust on both sides. 
Char broil some fresh scallions
When the potatoes are done, add some more olive oil and reseason carefully
Dice up the char broiled scallions in 1/4" pieces and mix into the potatoes
Now you can break up the slices if you like any old way and serve...

I think its less cruel when pics are not posted..at least my keyboard is not flooded with drool.

Okay kidding..i am lady like..just a bit of spittle at the side of the  lips.

That sounds wonderful, Ben!Thanks for the recipe...

You've got the easy part done, now don't forget the pictures!!!

Ben,

 I love rice in all its forms. Your recipe reminds me of risotto. Using arborio rice and adding some cheese at the end and you would be close.

mark

DoggyDaddy - The only thing is it will be very moist.  Now, if you like your rice that way, it sounds great. 

I really like my rice on the dry side.

Maybe my favorite rice, to eat by itself, is to boil it in water, SnP, and lotsa butter. Once it's done I add some garlic powder and cheese. Maybe parmesan, romano , or whatever kinda cheese sounds good. I just make a meal out of this.

Is that kinda like a risotto Ben?
Joe

Ben,

I screwed up.  Last night I made risotto with fresh mushrooms and dried porcini. The problem is that I did not take a picture... It tasted great.
I make a more toothsome version that I was taught from the best. I watched Kitchen Nightmares on BBC America, where Ramsey made a risotto that I felt was too soupy.
My version is a firm and holds together but it is moist.  The one thing about risotto is that it can become a single meal, where I think that your rice would be great as a side to a man course.


mark

DD - I hope JohnA doesn't read your post.  You know how demanding he's getting for photos of everything.  

Well I believe Risotto is considered a entree here..Been to many palces that offer it as a special of the day.  Your version sounds great for Vegetarians.

  

How bout Dirty Rice? Anyone like that?
Joe

My baked potato recipe that I mentioned would have been better using a creamer or a Maine potato.  I had to douse the Idaho potatoes numerous times before I put them on the char broiler and after they came off the char broiler..They absorbed the olive oil like a sponge!