Prep 15 mins
Cook 25 mins
This recipe was printed on a box of salmon fillets and of course being the garlic lover I am, it immediately caught my attention. Hope you enjoy!
- 1 tablespoon butter
- 2 cups basmati rice
- 1 small onion, finely chopped
- 2 -4 garlic cloves, chopped
- 5 cups water
- 1 celery rib, finely chopped
- 1 medium roma tomato, diced
- 1⁄2-3⁄4 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 bay leaf
- 1⁄2 teaspoon sesame oil
- 4 teaspoons soy sauce
- In a medium pan over medium high heat, heat butter; add rice stirring constantly.
- Add the onion, garlic and continue to cook until garlic and rice are golden brown.
- Add the water, celery, diced tomato, salt, pepper, bay leaf and sesame oil.
- Bring to a boil and cook 2 minutes stirring occasionally.
- Reduce heat to low, cover and cook for 20 minutes.
- Remove from heat and fluff with fork.
I took bluemoon's suggestion and used chicken broth also. I left out the celery, because I forgot to get some, but added a bit of celery seed. We loved the texture, as it was creamy like risotto. Had just the right amount of garlic for us. Made for Fall 2011 PAC game.
I selected this to make for the One-Two-Three-Hit Wonders 2006 game. At the time, it had one three star recipe; but, by the time I came to make it, it had been reviewed a second time – and again given a three star rating, so I saw making this as a tiny bit of a challenge! However, that said – as a great tamperer with recipes: one who rarely makes them exactly as published – I don’t really think that the changes I made are vastly different from those I would have made anyway. The two previous reviewers commented that the recipe needed more flavour. One obvious change which I made was to cook the rice in chicken stock rather than water. I used a homemade chicken stock. And I upped the garlic to 8 cloves (which I minced). This was after all a Garlicky Rice recipe! And I added a cup of sliced mushrooms. Always yummy and they team so well with tomatoes. I considered adding thyme or basil but decided against it as I wasn’t at all sure how either would be with the sesame oil and the soy sauce, both of which added a distinctive flavour to this rice which we enjoyed as part of an easy-to-prepare Sunday night meal.
I agree that this needs more flavor. It seemed a bit bland for us. Great idea, but it needs to be worked on as this does not stand alone well.