Elswet'S Rosemary Rice - cooking recipe

Ingredients
    2 teaspoons virgin olive oil
    1 teaspoon ground rosemary
    1 1/2 cups white rice
    1 (16 ounce) can chicken broth
    1/2 cup minced green onion
    1 tablespoon dried parsley flakes
    2 garlic cloves, minced
    1/2 teaspoon gumbo file or 6 sassafras leaves
    1/2 teaspoon ground red pepper
    1 tablespoon white wine vinegar
    1/4 teaspoon salt
Preparation
    Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
    Add the rosemary, garlic, and red pepper.
    Then cook the green onions and parsley until soft- 2-3 minutes.
    Add rice, and salt, and cook, stirring constantly for 30 seconds.
    Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
    Add one cup of HOT water, add the gumbo file [or sassafras leaves] and continue to cook until rice is done.
    Remove from heat and let sit for 5 minutes.
    Stir in vinegar and serve hot.

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