Today I share with you a very simple side dish to prepare with any meal. This rice dish pairs nicely with almost any type of meat (fish, beef, chicken, lamb etc.)
On top of that, it’s really easy to make. I know most people when in a rush will sometimes make RiceARoni or some other “instant rice” option to go along with their meal. In my opinion, this rice dish is just as easy and healthier.
I think you might be able to use this cooking method with brown rice as well, but since I’ve never tried it, I’m not really going to suggest it. However, if any of you culinary adventurers out there would like to give it a try with brown rice and let me know how it turns out, I’m all ears… or eyeballs since I will likely be reading your response.
*Disclaimer* I am guessing on some of these ingredient amounts because when I cook, I don’t often measure. In this recipe, it’s important to measure your liquid to rice ratio correctly. In the Nevada dry air, I use 1:2 rice to liquid ratio. If you live in a more humid environment, you might scale back to 1: 1.5 ratio.
Ingredients:
1 cup white rice
1 tbsp. butter
2 cups chicken broth
1 tbsp. Worcestershire sauce
2/3 cup green onion sliced
Directions:
Begin by getting out a large pot with lid to cook the rice. Melt the butter in the pan then pour in the rice. Toast the rice until grains become opaque…i.e. they turn white, maybe a little brown from being toasted. Be sure to continue to monitor and stir the rice to ensure even toasting.
Once all the grains appear toasted, pour 1 cup of the liquid onto the rice. Pan is hot! It should sizzle very nicely… allow it to bubble. This is what makes the rice “puff” up. Add the remaining liquid, bring the liquid up to a boil, then immediately turn to low temperature and put on the lid. Allow to simmer and cook the rice, should take about 15-20 minutes.
Meanwhile (if you haven’t already done it) you can chop your green onion. I generally use 2 green onions, thinly sliced.
20 minutes has passed, rice is cooked, and liquid is absorbed. Toss in the green onion and pour in some Worcestershire sauce with about one turn around the pot (I don’t measure, I just season for what I think looks appetizing, try not to over do it.)
Fluff with spoon. Rice is ready. Enjoy.
Tell me what you think of this dish!
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