We're on Spring Break here so posting is a little leaner than normal due to the fun and relaxing days we are enjoying.
The boys were at their Aunt's house for a couple of nights and then we entertained a few cousins here - and with temperatures rising above 15 degrees Celsius and sunshiny skies in abundance, we haven't spent much time in the kitchen.
I did return last night though, and we happily ingested roast chicken breast, French green beans and my favourite rice. It doesn't really have a name because it's not an extraordinary rice dish, but it's good and we all love it and I feel it would be remiss if I didn't share it here, with you.
Ben's taking to the kitchen tomorrow night to assist with making dinner. He's been spending a lot of time perusing Jamie Oliver's Food Revolution cookbook while he eats breakfast and has selected a meal he would like to make with me. I can guarantee that it is carnivorous in nature and sure please all the boys in my home - it should be fun!
My Favourite Rice
- 2 tbsp olive oil
- 1/2 large sweet onion, peeled and diced
- 1 large carrot, peeled and grated
- 2 cups long grain rice
- 4 cups chicken stock
- 2 tbsp dried parsley
Heat the oil in a large pot set over medium-high heat. Saute the onions and carrots until translucent and slightly browned.
Add the rice and stir to coat, ensuring the rice is coated with the oil and vegetable mixture.
Cover with the chicken stock and bring to a boil. Cover, reduce the heat to a simmer and allow to cook for approximately 20 minutes or until the rice is tender.
Serve warm and sprinkle with a touch of dried parsley
**Note: This can be made with other rice varieties, especially brown, basmati, wild or arborio. Be sure to increase the liquid as per your package directions.
**Another note: I served this as a side dish but it's also wonderful as a main dish. If I do this I increase the vegetables by adding some baby spinach and top it with nuts or feta cheese for a bit of protein.