by Tammy Taylor~
We like to invite my parents to join us for supper whenever we can. There’s just something about breaking bread together that bonds people, don’t ya think? And heck, my folks live relatively close so why not?
Typically RancherMan will grill the main entree and I’ll provide the sides and dessert. One of our favorite sides is Roasted Fresh Vegetables because it’s eye-catching, healthy and easy. But I’ve made that side the last 2-3 times that they joined us. Although they loved it, I wanted something different this time. Hey, I have that gorgeous rosemary bush right outside my door. Why not put it to good use? I decided to make rosemary-flavored rice for a quick & easy yet delicious side.
I initially found this simple recipe at A Taste Of Home and I knew I had all the ingredients for the recipe. Y’all know I always have Homemade Broth in the freezer. So I pulled some out and thawed it in the refrigerator beforehand. When it was time to cook my rice, everything came together quickly.
Cooking The Rosemary Rice
I measured & rinsed the dry rice first as I’ve heard that rinses away extra starches on the rice grains and keeps the cooked rice from being overly sticky. Then I tossed about a tablespoon of Bacon Grease in the bottom of my pan and sauteed the rice with my minced garlic. (Note, I often chop a carrot or two into small chunks and saute as well. I like the color it gives the finished rice)
When the garlic was translucent I added my broth, the minced fresh rosemary and the salt. When the broth began to boil I turned down the heat, covered the pot and let it all simmer gently for about 10-12 minutes. You just want to cook the rice until the liquid is absorbed.
Fluff With A Fork & Serve
When the cooking time was done I fluffed it all with a fork, added a sprinkling of finely-minced rosemary and some chopped chives for a splash of color and served my side dish. It was delicious and oh-so-easy. And it costs only pennies!
Want my recipe? Alrighty then!
- 1.5 cups Uncooked long-grain white rice
- 3 cups Broth, (my homemade broth is unsalted)
- 2 Garlic cloves, minced
- 1 5-inch stem Fresh rosemary leaves (about 2 teaspoons minced)
- 3/4 teaspoons Salt, (if using unsalted broth)
- Small amount of bacon grease to saute vegggies
- 1 Finely-chopped carrot (optional)
Rinse 1.5 cups rice until water runs clear - drain.
Sauté the minced garlic & rice (and chopped carrot if using) in tablespoon of bacon grease until garlic is translucent
Add broth, salt & rosemary and bring to a boil
Lower heat, cover pan and simmer 10-12 minutes or until liquid is absorbed.
Fluff with fork, sprinkle finely-minced fresh rosemary or chopped chives on top as a garnish and serve.