Looking for a rice dish that is easy and is different than plain ‘ole rice and potatoes? This rice dish’s origins can be credited to my mother, but it has morph’ed into the preparation that you see below which I must thank my wife Aileen for (due to her dislike of uncooked onions).
I think the key to this dish is the layering of flavors by the caramelization of onions and garlic and sauteeing of the raw rice prior to the addition of the liquid.
Ingredients
2 1/2 Cups Boiling Water
2 Rounded Tablespoons Chicken Consomme Base (I use Osem Chicken Consomme - Vegans - you will love this - this Chicken Consomme does not actually contain chicken)
1/4 Cup Canola Oil (I have been know to substitute Extra Virgin Olive Oil as well)
1 Medium Yellow Onion - finely diced
Salt and Pepper
2 - 3 Cloves of Garlic - minced or run through a garlic press
1/2 Cup of Water (more of less)
1 1/2 Cups Rice - I like to mix 50% White Jasmine / 50% Whole Grain Brown Rice
8 oz Diced Mushrooms (Optional)
Directions
Boil water. Measure 1 1/2 cups of boiling water and dissolve the chicken consomme in the water. The prepared consomme will be used with the rice later on in the recipe.
In a large high walled skillet or saute pan, heat oil over medium heat. When oil has come up to temperature (shimmering), add Onion and Garlic to the pan and sweat them - add a little salt to help sweat - you can also add a little pepper to season them.
Continue to saute onions so they caramelize. Here’s where some of the flavor building starts - I add water 2 - 3 tablespoons at a time to the sauteing onions. This helps to deglaze the onion’s sugars from the pan and build flavor. Continue to do this until the onions reach a nice brown flavorful color and are completely cooked.
Add a little more water and add the garlic to cook. Cook the onion and garlic together briefly until the water is basically cooked out of the pan.
Add the rice all at once to the saute pan and toast the rice with the onion and garlic (if you want, you can add a little more oil, but not too much if you do (and definitely not required). Continue to toast the rice until it is nicely golden brown - don’t burn it, but this toasting is where you are really building flavor!
Add the consomme you prepared earlier (watch out the pans really gonna sizzle when you add the water) - this is where the rice is going to audibly tell you about all the flavor you’ve been working on. Give the rice a quick stir to mix it in with the consomme.
Immediately turn down the heat to a very low simmer and place a lid on the pan - Set your timer for 20 minutes and leave the rice covered. Check the rice after the 17 - 18 minutes have elapsed to make sure all the water has not cooked from the pan and the rice is nearly full cooked. At this point, you can go ahead and give the rice another stir.
After the timer has gone off, remove the rice from the stove and enjoy!
I recommend serving this rice with my Boneless Chicken Breasts stuffed with Mushrooms recipe.
As Always Best Regards and BonAppetIT!!!
The I.T. Gourmet
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