by aargersi
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aargersi's Notes:
Expand1 cup white rice Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2 cloves garlic - minced Ask a question about this ingredient
2 cups low salt chicken broth Ask a question about this ingredient
1/2 cup frozen corn Ask a question about this ingredient
1/2 cup frozen baby peas Ask a question about this ingredient
1/2 cup salad cut hearts of palm Ask a question about this ingredient
1/4 cup golden raisins Ask a question about this ingredient
1/4 cup salad olives with pimento - cut in half Ask a question about this ingredient
3 green onions Ask a question about this ingredient
1/4 cup chopped parsley Ask a question about this ingredient
Warm the chicken broth. Saute the garlic and rice in the butter over medium-high heat for 3-4 minutes until it begins to smell delicious and toasty. Add the broth. Bring it to a boil, add the corn and peas and cover. Set the timer for half the cook time on the rice (usually 10 minutes)
Ask a question about this stepWhen the timer beeps, stir the raisins, olives and hearts of palm into the rice. Taste the liquid and adjust the salt if needed. Cover and finish cooking the rice (usually 10 more minutes)
Ask a question about this stepWhen the rice is done, stir in the parsley and green onion, and cover for 2-3 more mintes, then serve!
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Yum! Last night was a food52 fest, we made this rice with the big meatballs (many thanks sargasso!), and they were absolute winners with everyone who jumped in. Definitely go to dishes in the future