homegrownEats: Garlic Rice

Monday, November 26, 2012

Garlic Rice

Favorite side dish, ever. I eat it plain, with Korean ribs, teriyaki vegetables, or directly out of the pot with a spoon...

Ingredients

Extra Virgin Olive Oil

5-6 cloves of garlic, minced

2 cups of white rice, I use basmatic

4 cups of chicken stock

4 TBS unsalted butter

1 tsp salt

2 tsp garlic powder

6 green onions, chopped

Directions

Heat olive oil in saucepan. Use just enough to cover the bottom. Add minced garlic to oil, sauté til translucent. Add 2 cups of rinsed rice and sauté with garlic until the rice starts to brown, a few minutes. Pour in 4 cups (1 box) of chicken stock and bring to boil.
Cover, turn down heat to low, and cook until almost all the liquid has disappeared(15-20 minutes) . Add green onions to rice along with 4Tbs of butter, salt and garlic powder. Stir and let sit until liquid fully incorporated.

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I learned to cook from my grandmother, who was a self-taught home cook. I was encouraged to cook at home by my mother, who allowed me to experiment and feed our family while I was growing up. Now, I cook for my husband and four children, who have perfected the role of taste-testers. What I've come up with are simple, family-friendly dishes based on my grandmother's recipes and my own understanding of how food works together. Gone are the canned and processed ingredients of yore-- instead you'll find fresh, local, and seasonal ingredients combined in ways to suit every palate, and simple enough that even the most novice home cook can execute them perfectly. In short, it's not quite my grandmother's cooking, anymore.