Elswet's Rosemary Rice
4
People talking
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.
- Ready In:
- 40mins
- Serves:
- Units:
4
People talking
ingredients
- 2 teaspoons virgin olive oil
- 1 teaspoon ground rosemary
- 1 1⁄2 cups white rice
- 1 (16 ounce) can chicken broth
- 1⁄2 cup minced green onion
- 1 tablespoon dried parsley flakes
- 2 garlic cloves, minced
- 1⁄2 teaspoon gumbo file or 6 sassafras leaves
- 1⁄2 teaspoon ground red pepper
- 1 tablespoon white wine vinegar
- 1⁄4 teaspoon salt
directions
- Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
- Add the rosemary, garlic, and red pepper.
- Then cook the green onions and parsley until soft- 2-3 minutes.
- Add rice, and salt, and cook, stirring constantly for 30 seconds.
- Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
- Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
- Remove from heat and let sit for 5 minutes.
- Stir in vinegar and serve hot.
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RECIPE MADE WITH LOVE BY
@Pagan
Contributor
@Pagan
Contributor
"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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Very good! I have served this with a pork roast and beef. Goes well with everything! Thanks for sharing!Reply
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This recipe was great! The rice had good flavor and the rosemary made the rice soo fragrant that i couldn't wait for it to finish cooking. The only problem I had was the rice sticking to the bottom, but my mother took care of that. I also left out the gumbo file because i couldn't get to the store but it still turned out magnificent!Reply
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