I invented this to go with a London Broil. I didn't have potatoes but I wanted something rich and flavorful to accompany the beef flavors. Here it is.
Ingredients
1 1/2 cups jasmine rice
2 scant cups water
1/4 cup butter
1 medium onion
3 cloves garlic, crushed
salt
pepper
Method
Soak rice for half an hour or so in cold water. (You don't have to do this but it really improves the texture if you do.) Rinse several times in cold water until the rinse water runs clear.
Combine rice and water in a saucepan, (or rice cooker). Over high heat bring to a boil. Immediately turn down to low and cover. Let steam until all water is absorbed and rice is translucent.
Dice onion fine. In a heavy bottom frying pan or sauce pan, melt butter and add the onions. Cook over medium high heat, stirring often, until the onions start to caramelize. You can tell that they are doing this when they start to turn a golden brown color and smell amazing. Throw in the garlic. Saute a minute longer. Add the cooked rice, stir until combined. Add salt and pepper to taste. And serve.
This also tastes good the next day with leftover meat cut in pieces and added in when it's reheated.
4 comments:
Sounds delicious. How can you go wrong with butter and garlic, right?
This sounds wonderful! What brand of jasmine rice do you use? And isn't jasmine rice just white rice? Do you add another side dish to offer enough fiber? I really want to use more jasmine rice in our diet, but I have a deep dread of serving my family nothing but white rice for supper (well, there would be protein in your London broil). How do you make this work? Or do you serve it rarely enough that it's considered a health splurge?
Rose-I have no idea what brand. My husband buys it by the 50 pound bag at the Asian supermarket. He likes his rice, LOL.
This dish is pretty much a splurge, I wouldn't serve it every night, did you see all that butter? We don't usually have beef every night either ;)
And there was a salad, there's almost always a salad, and green beans too if I remember correctly.
Usually when I serve rice, white or brown, it's paired with a legume, a nut, a vegetable or another protein source, etc. I serve white rice at least once a week to keep the husband happy, though I prefer the nuttier flavor, and more fiber of brown rice.
I always think of the starch as the thing to fill in the corners if you are still hungry after eating everything else. So as long as they already ate their protein and their vegetables, I let them have it.
This blog is phenomenal. Please post often! Thank you for the great recipes, ideas, and writing.
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