Garlicky Rice

Our fellow food blogger and friend, Ruth Daniels has a recently released cookbook. It’s called Every Kitchen Tells Its Stories: Recipes to warm the heart. Months ago, I had the pleasure of being one of her recipe testers and I liked the recipes I tried.

The cookbook is filled with favorite family recipes and personal stories. I like how each recipe comes with a “Tips and Variations” section. There’s also a “Cooking Primer” section. All are helpful to the reader.

The first recipe to jump out at me from this new cookbook was the Garlicky Rice. I’m a rice eater, so this recipe called my name (“Paz, Paz! Make me first! Make me first!”).

The ingredients consist of rice, butter, onions, carrots, chicken stock and most important of all, garlic. The recipe calls for 8 cloves of garlic. Who’s afraid of a little garlic? As long as it tastes good, I say, “Bring it on!” Besides, garlic is good for you. Years ago, I’d read the memoir of two American sisters called Having Our Say: The Delany Sisters’ First 100 Years. At the time they were age 101 and 103 and part of their health regiment consisted of eating a clove of garlic (raw, I think) daily. So, I’m not afraid of garlic.

The combinations of the ingredients were delicious! Ruth recommends serving this rice with grilled steaks and chicken, other slow cooked roasts or your favorite shrimp or scallop dishes.

If you’re looking for a different version of rice to make, try this Garlicky Rice.

Congratulations Ruth on the release of your cookbook!

Paz

 

Garlicky Rice
Every Kitchen Tells Its Stories – Ruth Daniels

Ingredients:
4 tbsp butter
8 cloves garlic, minced – This is not a typo!
1 large onion, coarsely chopped (1 cup)
1 medium carrot, peeled and chopped or grated (1/2) cup)
2 cups plain white raw rice, preferably Italian, well rinsed and drained
4 cups chicken stock

1- In large skillet, melt butter and cook carrot and onion until golden, about 5 minutes.

2- Add garlic now so it will be aromatic. If you cook garlic in step 1 with onion, mixture it will become bitter.

3- Add rice to the pan with an additional tbsp of butter if needed. Stir to coat the rice.

4- Add chicken stock, bring to a boil then lower the heat to medium-low and cover. Simmer for 20-30 minutes.

5- Remove from heat, fluff/stir gently with a fork. Re-cover and let rest for 5 minutes or so.