GREEN OLIVE & PARSLEY RICE
2 teaspoons extra-virgin olive oil
1 shallot, minced (1/4 cup)
1 cup Carolina or other long-grain white rice
2 cups chicken stock
1/4 cup finely chopped fresh parsley
1/2 cup pitted green olives, sliced into thin slivers
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon ground black pepper, plus more for seasoning
How To:
1. In a 3-quart saucepan over medium-high heat, heat the olive oil. Add shallots, and sauté until golden, stirring occasionally, about 2 minutes.
2. Stir the rice into the shallot mixture, coating grains with oil. Cook, stirring, until rice is translucent, about 1 minute.
3. Add the stock, half of the parsley, the olives, salt, and pepper to rice. Bring to a boil, and reduce heat to low. Cook covered, until rice is tender and has absorbed all the liquid, 15 to 17 minutes.
4. Remove from heat; let stand 5 minutes, then fluff with a fork. Add the remaining parsley, and season with additional salt and pepper, as desired.
5. Serve on a platter with the Cornish game hens.
Serves 4
1 shallot, minced (1/4 cup)
1 cup Carolina or other long-grain white rice
2 cups chicken stock
1/4 cup finely chopped fresh parsley
1/2 cup pitted green olives, sliced into thin slivers
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon ground black pepper, plus more for seasoning
How To:
1. In a 3-quart saucepan over medium-high heat, heat the olive oil. Add shallots, and sauté until golden, stirring occasionally, about 2 minutes.
2. Stir the rice into the shallot mixture, coating grains with oil. Cook, stirring, until rice is translucent, about 1 minute.
3. Add the stock, half of the parsley, the olives, salt, and pepper to rice. Bring to a boil, and reduce heat to low. Cook covered, until rice is tender and has absorbed all the liquid, 15 to 17 minutes.
4. Remove from heat; let stand 5 minutes, then fluff with a fork. Add the remaining parsley, and season with additional salt and pepper, as desired.
5. Serve on a platter with the Cornish game hens.
Serves 4
posted by nina-and-tim-gregg at 8:24 AM
0 Comments:
Post a Comment
<< Home