Prime Rib Roast (Standing Rib Roast) with Au Jus

26 Dec

We first made this for Christmas 2009, and it came out so well we that might never go back to our traditional lobster dinner at Christmas (or at least, not for a few years). I compiled this recipe/method from several different sources. In summary, the roast is marinaded for 24 hours before cooking, then rubbed with a paste and seared at a high temperature to seal in the juices and give it a nice crust, before reducing the cooking temp to roast slowly for the remaining cooking time. The result is nicely pink prime rib steaks that fall away from the bone. It looks a lot more complicated than it actually is, trust me!

Ingredients:

One well-marbled butcher-tied standing rib roast (keep it tied, don’t remove the twine!):
– 6 people – three rib roast – 7-8.5 lbs
– 8 people – four rib roast – 9-10.5 lbs (this is the size I usually make – it repeatedly feeds six hearty servings with plenty of leftovers for lunch the next day)
– 10 people – five rib roast – 11-13.5 lbs
– 12 people – six rib roast – 14-16 lbs
– 14 people – seven rib roast – 16-18.5 lbs

Marinade:
1 1/4 cup dry red wine (I personally prefer cabernet sauvignon)
1/2 cup chopped onion
1/4 cup lemon juice
3 tablespoons Worcestershire sauce
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon garlic powder
1/2 cup water

Rub Paste:
5 cloves garlic, crushed
3 tbsp prepared horseradish
1/4 cup ground black pepper
1/2 cup extra-virgin olive oil
(do not salt the roast prior to cooking, it dries it out!)

Basting Liquid:
1 cup beef broth or stock
1/4 cup dry red wine

Au Jus:
Juices from the roast
2 tbsp of fat from the juices (discard remainder)
3 cups beef stock or good quality beef broth
1/2 cup dry red wine
salt and pepper to taste

Tools/Utensils:
One large, high sided (about three inches) roasting pan, no rack necessary
One instant read meat thermometer (absolutely required!)
One flat whisk (recommended)
One VERY sharp carving knife (absolutely required, serrated works best!)
Two large meat forks

Instructions:

1. 24 HOURS before cooking the roast, mix all of the ingredients for the marinade in a large bowl. Place the roast inside a very large tupperware container with a lid. Pour the marinade over the roast, flip it a few times to coat, cover, and place in the refrigerator. Turn the roast several times over the 24-hour period to evenly marinate the meat.

2. TWO HOURS before putting the roast in the oven, remove it from the refrigerator, pat it dry, place it in the roasting pan you’re going to use, cover it loosely with tinfoil, and allow it to sit out on the counter. The meat will cook more evenly, and more quickly, if it’s put into the oven at room temperature.

3. When it’s time to put the roast in the oven, preheat the oven to 450 degrees F. While the oven is preheating, mix together all of the ingredients for the rub paste. Thoroughly rub all sides and both ends of the rib roast, then place it bone side down/fat side up in the roasting pan. Place it in the oven and roast at 450 for fifteen minutes.

4. After fifteen minutes, turn the oven down to 325 degrees and finish cooking for the remaining time.

5. Baste the roast every half-hour with the broth and wine.

6. Cook until the internal temperature reads 120 degrees F with the instant read thermometer. APPROXIMATE times are as follows, but always use the thermometer reading over the cooking time. Start checking the temperature of the roast a half-hour before the end of the cooking time indicated below:

7-8.5 lbs – 1 1/2 to 1 3/4 hours
9-10.5 lbs – 1 3/4 to 2 1/4 hours (for a four-rib roast mine is usually at 120 degrees F right at two hours)
11-13.5 lbs – 2 1/4 to 2/3/4 hours
14-16 lbs – 3 to 3 1/4 hours
16 to 18.5 lbs – 3 1/4 to 4 hours

7. When the thermometer reads 120 degrees, remove the roast from the oven, place on a cutting board or rimmed cookie sheet, and tent tightly with foil for 15-20 minutes. The roast will continue to cook slightly as it rests, so it’s important to remove the roast from the oven at 120 degrees internal temperature.

8. While the roast is resting, make the au jus. Pour the drippings from the roasting pan into a measuring cup to allow fat and juices to separate. DO NOT clean out the browned bits from the roasting pan, they’re what give the au jus color and flavor. Place the roasting pan over two burners turned to medium heat. Pour in two tablespoons of the fat (discard the rest), the roast juices, the beef broth, and the wine. Using a flat whisk, scrape up all the browned bits from the pan and incorporate into the liquid. Simmer on medium heat for about five minutes to slightly thicken the au jus. Remember, au jus is NOT thick like gravy, it’s more broth-like. Once thoroughly mixed and heated through, pour au jus from the pan into a gravy boat.

9. To carve the prime rib roast, cut off the twine holding the roast onto the bone. Using a large meat fork, stand the roast on its side with the ends of the bones facing upward. The bones should fall away from the roast itself (like opening a book), held onto the meat at the base (or “spine” of the book). Slice the bones away from the base of the meat so that they separate in one piece together. Save the bones for nibbling on, or making soup.

10. Slice the roast across the grain to whatever thickness you prefer. Serve on large plates and drizzle with au jus. Offer prepared horseradish on the side.

Recommended sides: mashed potatoes, roasted vegetables (asparagus, cauliflower, broccoli), baked potato soup, green salad.

Baked Orange Roughy

11 Jun

This is a light, simple fish entree that pairs well with roasted vegetables (broccoli, asparagus, brussels sprouts – something green to brighten up the plate). Serve with rice pilaf or a dinner salad.

Serves two, generously.

– Two fillets of orange roughy (about one pound total)
– Two tsp olive oil
– Two tbsp salted butter
– Two tbsp garlic, finely minced
– Salt
– Lemon pepper, or regular pepper

Preheat oven to 375 degrees. Rinse fish fillets and pat dry with paper towels.

Line a baking sheet with foil and spray with non-stick cooking spray. Lightly brush both sides of each fish fillet with olive oil and arrange on baking sheet.

Spread one tbsp of garlic on each fillet, then dot each with one tbsp butter. Lightly sprinkle with salt and pepper to taste.

Place in pre-heated oven and bake for 20 minutes, or until fish is no longer opaque and flakes easily with a fork.

A Cheese Sauce for Everything

17 May

This is a great, flexible recipe for cheese sauce that goes with, well, just about anything. Pour it over vegetables, mix it with refried beans for a great dip, pour it over pasta. It’s very cheesy without being too thick or overpowering. And, as you can tell by how everything is “two”, it’s WICKED easy to double or halve.

Makes about four cups.

– Two cups shredded cheese – a cheddar or cheddar/colby/jack mix is good. Basically, you want a hard cheese, not a soft cheese
– Two cups milk – whole or 2% is fine. Heck, you could even use half-and-half if you’re feeling especially decadent. I usually use 2%. I wouldn’t recommend skim.
– Two tablespoons salted butter
– Two tablespoons flour
– Two egg yolks, lightly beaten (discard the whites or use them for another purpose)
– Two tablespoons Worcestershire
– A dash or two of paprika
– Salt and pepper to taste

Melt the butter in a heavy skillet over medium-low heat. Once the butter is melted, add the flour a little bit at a time, whisking constantly until the flour and butter are completely mixed, creating a roux.

Very slowly add the milk, a little bit at a time, whisking constantly until the flour/butter mixture is completely dissolved into the milk. Allow the mixture to warm and thicken for about one minute, then gradually whisk in the egg yolks (you don’t want the milk to be too hot or the egg will cook upon contacting the hot liquid, which is, well, gross). Keep whisking and allow the mixture to get hot, about two minutes.

Gradually add in the cheese a little at a time, whisking constantly, until it’s all incorporated and melted. Add the Worcestershire, paprika, salt and pepper, whisk and allow the mixture to become hot, but not simmering or boiling, which will curdle the milk.

If the mixture is too thin, add another handful of cheese. If it’s too thick, add a little bit of milk. You can also add other spices – cayenne pepper works well, for instance.

Pour over whatever needs some extra cheesy goodness, and enjoy!

Steak Dinner with All The Fixin’s

23 Feb

Last night Bill was in the mood to spend some time in the kitchen with me. One of my favorite things to do is cook with Bill – the two of us gravitate toward one another as we work our way around the meal preparation. We tease. We talk. We exchange pecks while passing each other to the stove or the fridge. We taste test (never trust a skinny chef). We bicker cheerfully about prep techniques and seasoning. In last night’s case, we did all of this while maneuvering around the camera-mounted tripod. The sum of our efforts always result in exponentially better meals; more so than if one of us and prepared it alone.

Last night, we surpassed even our own best efforts. Oh, lord, have mercy.

First, we went to the grocery store. I love shopping with Bill, though we inevitably end up spending twice as much as if I’d gone alone. We LOVE to eat, have I mentioned? We kept up a running discussion of just what, exactly, we needed to make our dinner perfect. For this meal, the cost was COMPLETELY worth it. Here’s the list of ingredients for copying our meal exactly. You’re going to want to do this. Trust me.

Cooking with Bill and Tiffany – Fabulous Steak Dinner With All The Fixin’s

Essential Equipment:
– cast iron skillet
– meat thermometer

Ingredients:
– 2 Fillet Mignon steaks, approximately two inches thick (these were probably, like, 10+ oz each)
– 1 bunch fresh spinach
– 1 lb baby potatoes
– 1 package sliced mushrooms (we used baby portobello)
– 1 bottle good-quality red wine (we used Barefoot Cabernet Sauvignon)
– fresh cracked pepper (table pepper would work, too)
– kosher or pearl salt (table salt would work too, just be sparing)
– vegetable or canola oil
– olive oil
– butter
– crumbled Gorgonzola or blue cheese
– 3 cloves minced garlic, separated
– Worcestershire sauce
– non-stick cooking spray

This recipe absolutely requires a cast-iron skillet. If you don’t have one, go out and buy one. They’re only around $25. I have one of these pre-seasoned deals, and I love it. Pioneer Woman made me do it. She’s handy that way.

I must also mention that this steak recipe is ruthlessly stolen and slightly modified from The Barefoot Contessa’s Steakhouse Steak recipe. It’s good karma to give credit where credit is due.

Now, to get down to bidness.

About two hours before you intend to start the steaks, you’ll need to marinate them. Start by pouring yourself a big glass of wine, thusly:

barefoot

Now, in a glass dish big enough to hold both steaks, combine 1 cup of wine, 2 tbsp olive oil, and salt and pepper to taste (Calvin also tossed in a couple of blurts of Tabasco, and sprinkled each steak with a bit of tenderizer and poked ’em with a fork). Place the steaks in the marinade, turn to coat, then cover and refrigerate until ready to cook – at least two hours. Flip ’em over every now and then to marinade them evenly.

marinated

Okay. Ready to cook? Take the steaks out of the fridge and uncover them to bring them up to room temperature. Preheat your oven to 425 degrees. While the oven is heating, prep your baby potatoes:

potatoes

Wash ’em, pat ’em dry, cut the larger ones in half to even up the cooking, then put them in a large bowl. Toss them with a tablespoon of olive oil, two cloves of garlic, salt, and pepper. A little rosemary and/or dill is good, too. Pour them into an oven-safe baking dish and put them in the oven.

Wait ten minutes to allow the potatoes to roast. Have another glass of wine. Watch the Oscars. Dance around to 80’s music. Do your thang.

Next, place your cast iron skillet on the stove. Spray it with a light coating of non-stick cooking spray and heat it on HIGH heat for about five minutes. While the skillet is heating, remove the steaks from the marinade and pat them dry with paper towels. Brush each steak on all sides with a light coating of canola oil. Then, either by putting cracked pepper and kosher salt on a plate, or by sprinkling directly onto the steaks, coat each side (including THE sides) with a light “crust” of salt and pepper, pressing and massaging into the meat (you dirty kids). I combined the salt and pepper into a small bowl, then grabbed little handfuls of it to rub into the meat. I’d say I used one tablespoon of salt (KOSHER, mind) and one tablespoon of pepper for each steak. Really, for this step you can NOT be afraid to get your hands dirty. Just wash ’em afterwards. You’re durable that way.

Place the steaks into the HOT skillet and sear on all sides (including THE sides) for 1-2 minutes each side. This will sear the steaks to a lovely dark color and adhere the seasonings like a “crust”. Here’s a shot of the steaks searing on their sides – kind of tricky if they can’t balance without being held:

browning

Once the steaks are seared, lay them flat in the skillet if they aren’t already. Top each steak with one tablespoon of butter (we used salted – don’t be afraid of the butter, it is your friend). Place the skillet into the oven with the potatoes and TURN THE OVEN DOWN TO 400 DEGREES (this is important so you don’t overcook the steaks). I had the steaks on the top rack and the potatoes on the bottom rack.

Cook the steaks according to how rare you like them. You’re really going to need a meat thermometer to do this right, as you can’t really time them for the appropriate done-ness. I have one of these – cheap and accurate. We like our steaks medium-rare, which is 125 degrees on the meat thermometer (I think 115 is rare). Stick the probe lengthwise into the side of the meat to get an accurate reading in the center. I’d say the steaks were in the oven for ten total minutes, though we took them out two or three times to check them. Keep in mind, my darlings, these were ENORMOUS steaks – so big that Bill and I only each ate half of one, and the remainder will be some truly fabulous leftovers. So, what I’m saying here is, YMMV.

TRUST YOUR MEAT THERMOMETER. We took the steaks out of the oven at 125 degrees exactly. You’ll see how lovely the result was in a moment.

Now, the steaks need to rest for 10 minutes after removing them from the oven. Place the steaks on a serving platter, and sprinkle the desired amount of blue cheese or Gorgonzola (we used Gorgonzola) on each steak. Cover tightly with aluminum foil and set aside. Be patient. The steak needs to rest before it’s chewed up.

Now, TURN OFF YOUR OVEN but leave the potatoes in until the rest of the meal is prepared.

While the steaks are resting, it’s time to prepare the veggies. They’re both very quick preps and were done at exactly the 10-minute mark when we cooked ’em last night.

First, you take your spinach:

spinach

Wash it well and pat it dry. Place a large skillet on the stove, and over medium heat saute one clove of minced garlic in one tablespoon of olive oil. Once the garlic begins to brown and is fragrant, add the spinach in batches, stirring constantly to coat. Once the spinach is SLIGHTLY wilted and it will all fit into the skillet, cover the skillet, remove it from the heat, and allow it to steam and wilt.

Next you take your mushrooms:

shrooms

Wash them and pat them dry. In a medium saucepan over medium heat, melt one tablespoon of butter. Once the butter is melted, add the mushrooms and stir to coat. Add one tablespoon of Worcestershire sauce and stir to coat. Keep stirring until the mushrooms have softened and the sauce has slightly thickened, about five minutes. Cover and remove from heat.

Now remove the potatoes from the oven. Uncover the steaks. Cry a little at their loveliness. Dish up the steak, potatoes, spinach, and mushrooms. Arrange prettily on a plate and take a picture, like so:

platefulperfection

DO YOU SEE THAT PERFECTION? Feel free to click on the picture and view a larger size to bask in all of its glory.

Serve with your steak sauce of choice (though it doesn’t need it), maybe some sour cream and butter for the potatoes, maybe some salt and pepper for the spinach and mushrooms. Oh, and more wine. Celebrate the gastronomical glory that is steak.

You’re welcome.

(Cross-posted at Snerkology.)

Un-rutting.

29 Jan

I love to cook. Have I mentioned?

However, every now and then I find that we’ve gotten into a culinary rut. I keep making the same round of stuff, week after week. The food is still quite excellent (of course, I made it), but it’s all starting to get a little old.

Over the past couple of weeks I’ve made little forays into jazzing up our supper menus. Last night we had Trader Joe’s Mahi-Mahi with a basmati/wild rice medley (also TJ’s brand) and some nice squeaky green beans. Calvin seemed to like it, which is the Number One Requirement of any food that I introduce to the household.

One night last week, after purchasing one of these little beauties, I made a variation of this Steakhouse Steak recipe, courtesy of Ina. It was decent, though I believe it would have been better had I cooked fillets instead of New Yorks. Hey, any steak in a storm, and our grill has been defunct for MONTHS, now.

Now. If you all aren’t clear on my love affair with my crock pot, then surely you haven’t been paying attention. As things stand right now, I use mine about once a week, maybe twice. This lady, on the other hand, had the intestinal fortitude (har) to cook up a different crock pot recipe EVERY SINGLE DAY FOR AN ENTIRE YEAR.

I figured if she could do it for a year, I could do it for a week. Of course, I’m cutting down severely on the work involved by using the recipes she’s already tried out, instead of inventing my own. Imitation is the sincerest form of flattery and all that. Here’s the menu for next week:

Sunday – Taco Soup. It should go well with the Super Bowl. And all the beer. Alllllll theeeeeee beeeeeeeer.

Monday – Dry Rub Ribs, accompanied by PW’s Crash Hot Potatoes¬†and garlic roasted cauliflower (which recipe I will post soon.

Tuesday – Stuffed Peppers. A whole meal contained in a vegetable! How terribly handy.

Wednesday – Bacon and Cheese Chicken. I mean, really. There is no way to go wrong, here. I’m going to pair it with some Garlic Cheese Noodles. Because you can never have too much cheese. NEVAR. Oh, I should probably have some sort of a vegetable, too. Umm… yeah. Celery and carrot sticks dipped in ranch. There ya go.

Thursday – Tilapia in Foil Packets. Served with another of TJ’s rice medley mixes and a green salad.

Friday – Fast food night! It’s tradition.

Saturday – Lasagna so easy that even I can’t screw it up. Accompanied by some garlic bread and a salad. Yes, Virginia, you CAN cook pasta in the crock pot.

In this little project I hope to end up with a half-dozen more recipes to add to our rotation. I kind of like the idea of trying out the recipes of a specific food blogger for an entire week’s worth of menus. I’ll probably do it again.

And you’ll be sure to hear about it.

(This entry cross-posted at Snerkology.)

Buffalo Chicken Dip

4 Jan

This is a hot chicken dip recipe, modified from the one that I got from my sister-in-law Karen. It’s AWESOME with celery sticks, tortilla chips, or triangles of flatbread.

– 3 cups shredded cooked chicken (I like to get a rotisserie chicken from the grocery store)
– 1/2 to 1 cup Frank’s buffalo wing sauce or other hot sauce of choice (depending on how spicy you want it)
– 1/2 to 1 cup ranch salad dressing (depending on how “wet” you want it)
– 1/2 cup finely chopped celery
– 1 block cream cheese (8 oz)

– 1 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a medium saucepan over medium heat, melt the cream cheese until smooth (about 2 minutes). Mix in remaining ingredients (except shredded cheddar) and spread evenly into a casserole dish sprayed with non-stick cooking spray. Bake for 20 minutes or until hot and bubbly. Top with shredded cheese, and bake 5 more minutes, until cheese is melted. Serve hot.

Grandma’s Triple Top-Secret Potato Salad – Revealed!

31 Dec

People are passionate about their potato salad. Everybody claims they have the “best” recipe – either their own, or their mom’s, or their grandma’s, or what have you. Individual potato salads are subject to strict critique by the consumers. They might say outright, “This is good, but it’s not as good as such-and-so’s,” or they admit, “This is the best darned potato salad I ever did eat!” Or they internally scrutinize and judge and analyze just what might that secret ingredient be that they detect.

ingredients

If you make a good one, you know it because it’s requested for every family dinner and every potluck, and it disappears quickly. If you make a bad one, you know it because you have leftovers when the day is done.

chopped

My childhood summers featured this dish very prominantly. My grandmother would make a batch just about every week, and I have to tell you (get ready), it IS the best recipe and IS the best potato salad you’re ever going to eat. And it took me a long time to perfect it. You see, this recipe had no measurements. Just a list of ingredients whose amounts you would add and adjust and taste and assess throughout the process of making the potato salad. I don’t know how Grandma made it EXACTLY the same every time, but she did.

whisked

I made a batch tonight, and as I went along I tried to note just how much of each ingredient I used. I probably don’t have it exactly right here, but I’m taking a shot at it. Your experience and preference may vary, so feel free to adjust the amounts toward your preference. Like a “yellower” potato salad? Add more mustard! Like it a little dryer? Add less mayo! Like it a bit more tangy? Add more vinegar!

You catch my drift. Okay, here goes!

potatosalad

Grandma’s Triple Top-Secret Potato Salad – Revealed!

Ingredients:

– 5 lbs yellow or golden potatoes
– 4 stalks celery
– 1/2 of a medium sweet onion
– 5 eggs
– 2/3 of a 32 oz jar of mayo… what is that, about 21 oz? Almost three cups? Let’s just say three cups – we like our potato salad “wet”. (Yes dears, that’s what I said… THREE CUPS OF MAYO. What, you didn’t come here for HEALTHY food, did you?)
– 1/4 cup vegetable or canola oil
– 1/4 cup red wine vinegar
– 3 heaping tbsp sweet pickle relish
– 3 heaping tbsp yellow mustard
– 2 tbsp sugar
– 1 tbsp onion powder
– salt and pepper to taste (the potatoes absorb the salt, so don’t be shy with it!)

Peel all the potatoes, cut them in half, and place in a large pot. Cover with water about 2″ above the potatoes, splash in a bit of vegetable oil, and throw in a couple of tablespoons of salt. Boil until fork-tender but not falling apart, about 20 minutes depending on the size of the potatoes. Drain and allow to cool.

While the potatoes are boiling, hard-boil the eggs (I keep them at a rolling boil for fifteen minutes). Drain and allow to cool.

While you’re waiting for the potatoes and eggs to cool, chop the celery and the onion and place them in a very large bowl. In a medium bowl, whisk together the mayo, oil, vinegar, relish, mustard, sugar, onion powder, salt and pepper.

When the potatoes and eggs are cool, roughly chop them (about 3/4 inch pieces for the taters, smaller for the eggs), and add to the bowl with the celery and onion. Pour the dressing over the vegetables, and gently fold to incorporate without mushing up the potatoes. Pour from mixing bowl into a large serving dish. Cover and chill for at least 8 hours, or overnight. Makes at least 6-8 servings.

You will die of the taste sensation, I guar-an-tee.

Five Flavor Pork Roast for the Crock Pot

22 Dec

You can mix up the herbs and spices used for this pork roast, it’s a very flexible recipe. I use:

– One 4-5 lb pork roast (bone-in or boneless), any cut, whatever is preferred
– Five cloves fresh garlic, sliced or quartered
– 1 tbsp butter
– 1 tbsp vegetable oil
– One sprig fresh or two tsp dried rosemary, crushed
– One tsp. dried oregano
– One tsp. paprika
– One tsp. onion powder
– Salt and pepper, to taste
– One cup chicken or pork broth or stock

– Optional: 1-2 tbsp. any brand of fruit or citrus jam or marmalade (stirred until smooth), or a fruit jam made with hot peppers (like Crooked Acres Strawberry-Habanero Jam!).

With the tip of a sharp knife, cut several deep slits into all sides of the roast. Insert garlic slices into the slits, pushing them in at least several inches. Combine all spices in a small bowl, then rub all sides of the roast FIRMLY with the spice mixture, pressing into the pork to ensure the spices adhere.

Heat butter and oil in a large heavy skillet over medium heat. Brown each side of the roast, turning every two to three minutes. Remove roast from skillet and place in a large crock pot. Brush with jam or marmalade, if using. Pour broth or stock over roast, cover, and cook on LOW for 10-11 hours.

Serve with sweet potatoes or white potatoes, rice, or egg noodles. To make gravy, remove juices from crock pot into a medium saucepan, heat until boiling, and thicken with 2 tbsp corn starch mixed with 2 tbsp water.

Conversions and portions

15 Nov

Hello, friends! It has been recently pointed out to me the very obvious fact that not everyone uses the US Standard of measuring weights and quantities of ingredients. So! I have added a link to the right hand sidebar for measurement conversions. Since there are so many different measurement standards I have provided this link rather than updating each individual recipe with various measurement styles.

I hope that you find it helpful, and I hope that it encourages those of you who visit here who are NOT from the U.S. to try some of my recipes! As always, comments and e-mails are welcome for any questions you may have.

Also, I will be going back and updating all the recipes with the expected amount of servings each recipe should provide – I should have done that in the first place, huh? I will provide a range, with the smaller number being the expected amount of servings with generous portions, and the larger number being the expected amount of servings with modest portions. For example, a recipe that makes “4 to 6 servings” would provide about four heaping helpings, or about six smaller helpings.

Thank you for your patience as I attempt to improve my recipe writing and blogging skills, and happy cooking!

Rice Pilaf – Quick and Tasty

6 Nov

This is a great, quick little recipe to use when you’re making a main dish that needs rice to go with it, but plain old white rice just doesn’t sound all that great. There’s two ways to make it – with instant rice, or with regular slow-cooked rice. Either way it’s awesome stuff!

Instant Rice Recipe:

2 cups instant white rice
2 cups chicken broth
1 tsp olive oil
1 tbsp garlic, minced
1/2 cup slivered almonds
2 tbsp dried parsley

In a medium pot, bring olive oil to a shimmer over medium heat. Add garlic and almonds and sautee until browned, about five minutes. Add chicken broth and scrape up the browned bits from the bottom of the pot. Bring broth to a boil. Add instant rice and remove from heat. Stir rice, toss the parsley on top, and cover tightly. Allow to sit for five to ten minutes to absorb the water. Stir before serving. Makes four servings.

Regular Rice Recipe:

1.5 cups white rice
3 cups chicken broth
1 tsp olive oil
1 tbsp garlic, minced
1/2 cup slivered almonds
2 tbsp dried parsley

In a medium pot, bring olive oil to a shimmer over medium heat. Add garlic and almonds and sautee until browned, about five minutes. Add chicken broth and scrape up the browned bits from the bottom of the pot. Bring broth to a boil. Add rice and parsley and reduce heat to low. Cover tightly and simmer rice for 30 minutes or until all water is absorbed. Stir before serving. Makes four servings.