Jazz up your basic every-day rice with this simple 30-minute rice dish.
Ingredients:
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon Olive Oil
- 1 Medium Onion, Finely Chopped
- 1/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1 Cup Jasmine Rice
- 1 1/2 Cups Beef Stock
- 2 Sprigs Fresh Thyme, or 1/2 Teaspoon Dried (Amount of Thyme Sprigs Will Depend on Their Size – Use Your Own Judgment)
Directions:
- In a medium saucepan, melt butter and olive oil over medium heat.
- Add onion; season with salt and pepper. Cook, stirring occasionally, for 5 minutes.
- Increase heat to medium-high.
- Add rice; stirring occasionally for 5 minutes to toast the rice grains.
- Add stock and thyme, and bring to a boil.
- Reduce to a simmer; cover, and cook for 15 minutes.
- Turn off heat.
- Let stand for 5 to 10 minutes; fluff with a fork.
Suggestions:
- Feel free to substitute any type of stock or broth you prefer. I only used beef stock because I had a half used carton sitting in my fridge.
- Substitute different types of rice as well, just make sure to look at the packaging and make sure you use the right amount of liquid for one cup of rice; certain varieties of rice will require different amounts of liquid.
- Try serving this dish alongside Lemon & Sage Pork Chops.
Improvements:
- Slivered almonds would add a nice crunch.
- Finely chopped carrots would be nice with this rice dish; add them when you are browning the onions.
- Try playing around with different herbs in this recipe, chives or parsley would work nicely.
RECIPE ADAPTED FROM: MARTHA STEWART
Faith, Hope, Love, & Luck
-Colleen
