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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Of all the dishes I make, this is the one I for which I get the most recipe requests. A simple but sublime pairing of ingredients and unusual preparation methods that ensure a real taste treat! This rice goes very well with chicken. Switch to beef, fish or turkey stock to pair with those meats. Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
3 cups uncooked rice |
1 medium onion |
2 garlic cloves, peeled |
6 cups chicken stock, divided |
salt & pepper |
Directions:
1. Heat oil and butter over medium heat in a heavy 2 quart saucepan.
2. When the butter is melted add the uncooked rice, stirring to coat the rice with the oils.
3. Cook, stirring frequently, until the rice browns but does not burn, reducing the heat if necessary to prevent burning.
4. While the rice is browning, peel the onion and garlic, slice the onion into quarters and add both to a blender.
5. Add one cup of the chicken stock, salt and pepper.
6. Blend until smooth, adding more stock from the initial 6 cups if needed to make it about the consistency of applesauce.
7. When the rice is browned VERY CAREFULLY add the blended mixture to the rice pot. It WILL splatter, so be prepared!
8. Stir quickly to evenly distribute the onion mixture, then cook until about half of the onion mixture is absorbed.
9. Add the rest of the stock, mix well, and bring to a boil over high heat.
10. When it's boiling, cover and reduce to a simmer.
11. Cook for 20 minutes or until the rice is tender.
12. Enjoy!
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