Rice doesn’t have to be boring. It’s easy to jazz it up with some flavour punches. It really is the perfect blank canvas just waiting for your to adorn it.
When I first met my husband he told me the only two foods he disliked were plain white rice and rhubarb. I have since fed him both without complaint. Thankfully he isn’t a picky eater otherwise I’m not sure I would enjoy cooking for him as much as I do. My kids give me enough grief with the picky eating business!
We had ribs in the fridge tonight leftover from a big Sunday dinner, so I made this little side dish to accompany tonight. I also made a little cucumber yogurt sauce that I like with my rice, but it is good without too.
INGREDIENTS:
- 1 1/2 cups White Basmati Rice, Rinsed and Drained
- 3 cups Water or Chicken Broth
- 1/2 cup onion, chopped fine
- 3 Tbsp Olive Oil
- 3 cloves garlic, minced
- 1/2 chili pepper, minced (optional)
GARNISHES FOR THE RICE:
- 1/2 cup chopped sun dried tomatoes in oil
- 1/8-1/4 cup kalamata olives chopped
- 1/8-1/4 cup toasted sliced almonds
- Chopped Fresh Herbs to taste (Cilantro or Flat Leaf Parsley)
- Crumbled Goat Cheese or Feta to Taste
In a medium heavy bottomed saucepan, saute your onions in the olive oil for a few minutes or so. Add in your garlic and chili if using and saute a few minutes more. Add in your rice and saute for another minute coating the rice in the oil. Pour in your water or stock, bring to a boil. Cover with a tight lid, reduce heat to low and simmer for approx 15 minutes. Do not remove the lid. Once done fluff with a fork, transfer to a serving dish and top with garnishes of choice. Serve with slice lemons and yogurt sauce if desired.
Cucumber Yogurt Sauce:
- 1 cup thick plain greek yogurt
- 1 garlic clove minced
- 1/2 large cucumber grated, squeeze moisture out in clean tea towel once grated
- squeeze of lemon juice to taste
- zest of 1 lemon
- salt and pepper to taste
Mix together. Taste and adjust seasoning if need be.
