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...


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


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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