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I am sad to say?

by Pam on January 13, 2013

… that I won’t be cooking for a few days. I hurt my back while bowling a couple of weeks ago and have been hobbling around but able to do most things (just a bit slower). Unfortunately, while changing the sheets on my son’s bed on Friday afternoon, I threw my lower back (SI joint) out. I have been in severe pain since then and have very little movement. Thankfully, I have an appointment tomorrow to see if I can get some relief. A BIG HUGE THANK YOU to my amazing husband and children who have been so helpful and patient with me during this time.

I hope to be back to cooking very soon.

Next Up: Not Quite Chicken Cordon Bleu

Garlic Rice with Green Onions and Cilantro

Garlic Rice with Green Onions and Cilantro

by Pam on October 1, 2013

I was making Asian flavored chicken for dinner and I wanted to serve it with rice. I decided to some garlicky rice and make it a little more snazzy with some green onions and fresh cilantro. We all enjoyed the rice, even the kids, and it paired nicely with the chicken. Quick, simple, and tasty – you can’t beat that.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped green onions and fresh cilantro, toss to mix thoroughly then serve. Enjoy.



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Garlic Rice with Green Onions and Cilantro




Yield: 4

Prep Time: 5 min.

Cook Time: 25 min.



Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
2 tbsp green onions, chopped

2 tbsp fresh cilantro, chopped

Directions:

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped green onions and fresh cilantro, toss to mix thoroughly then serve. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)