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| 2 Tbsp. | Butter |
| 2 | Shallots, minced |
| 2 | Cloves of Garlic, minced |
| 1 1/2 Cups | Long-grain White Rice |
| 3 1/2 Cups | Chicken Broth |
| 1 Tsp. | Salt |
| - | Chopped fresh parsley (for garnish) |
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| 1. |
Heat a large skillet over medium heat. Add the butter, spreading it so that it evenly coats the bottom of the pan. Add the shallots and garlic and cook, stirring frequently, until the shallots soften, about 2 minutes. Add the rice and stir until the grains are thoroughly coated with butter. Add the broth and salt and stir. |
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| 2. |
Bring the liquid to a boil, reduce the heat to low, cover the pan, and simmer for 18 minutes, or until the rice is just cooked through. Put rice in a serving bowl or on individual plates, garnish with parsley, and serve. |
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Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Rice
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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