Monday, January 18, 2010

Green Rice


This wonderful side dish has a bit of kick to it, and we love it!  It's so easy to throw together too.  When I plan my menu, if a recipe calls for an unusual or hard to use item, I look for other recipes that can use the same ingredient and incorporate all of it in the same week to avoid throwing away food.  I love when I find other recipes that need fresh parsley, because then it gives me a good excuse to make this.

1 cup chopped green onions
1 cup minced fresh parsley
4½ tsp olive oil or vegetable oil
4½ tsp butter or margerine
1½ cups uncooked long grain rice
3 cups chicken broth
1/8 tsp cayenne pepper (don't get adventurous here, this little bit does the trick!!)
1 bay leaf

In a saucepan, saute the onions and parsley in oil and butter for 1 minute or until tender.
Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes.  Stir in broth, cayenne pepper and bay leaf.  Bring to boil.
Reduce heat; cover tightly and simmer for 18-20 minutes and rice is tender.

Discard bay leaf and serve.

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