Elswet's Rosemary Rice

Total Time
40mins
Prep
15 mins
Cook
25 mins

This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.

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Ingredients

Nutrition

Directions

  1. Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
  2. Add the rosemary, garlic, and red pepper.
  3. Then cook the green onions and parsley until soft- 2-3 minutes.
  4. Add rice, and salt, and cook, stirring constantly for 30 seconds.
  5. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
  6. Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
  7. Remove from heat and let sit for 5 minutes.
  8. Stir in vinegar and serve hot.