"Someone once told me that time was a predator that stalked us all our lives. I rather believe that time is a companion who goes with us on the journey and reminds us to cherish every moment, because it will never come again. What we leave behind is not as important as how we've lived."
-Jean Luc Picard

Monday, December 15, 2008

Garlic and butter rice

Mr. Hairball loves rice and used to be addicted to the boxed rice mixes. I would try to get them as cheaply as possible through watching for sales and using coupons but, I really wanted to learn how to make them myself. Unfortunately I don't remember the source of the recipe so I am unable to give credit where credit is due.

I'm estimating how much garlic I use as I no longer refer to the recipe as it's in my head after years of making it. I just start chopping garlic till it looks right. There have been times when I was sure I'd used too much garlic and he would hate it but, he always wolfs it down. If you are not a huge garlic person then please start with 1-2 cloves and try adding more the next time you make this if you want more garlic.

Garlic and butter rice
2/3 cup long grain white rice
1/3 cup spaghetti or angel hair broken up into 1 inch pieces
6 cloves minced garlic
2 TBs butter or margarine (or 1 TB butter or margarine and 1 TB light olive oil)
2 cups chicken broth ( you can use beef or vegetable if you prefer)
2 TBs Dried parsley

Brown the first three ingredients in the butter or butter/olive oil mixture over medium heat until the rice and pasta is light golden brown. Stir frequently. ( If you like your garlic a little more toasty, then start with the garlic in your butter or butter/olive oil mixture and add the rice and pasta after the garlic has started to turn golden.) Add your chicken broth and parsley and turn heat to high and heat until it comes to a boil. Reduce heat to a simmer and cover. Cook until rice is tender (15-20 minutes for long grain white rice). Let the rice stand for 5 minutes then stir it all together. I don't usually think it needs salt because of the broth but, be sure and taste it and add salt or pepper or whatever else you think it needs.

Variation: I sometimes add some cooked wild rice to this. I make up a pot of wild rice according to the directions on the package and divide it up into 1/2 cup portions, place in containers and freeze. Then when I am ready to make the garlic and butter rice, I pull one of the wild rice containers out of the freezer when I start making the recipe and then dump the wild rice in the pot just before the lid goes on.

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