1/4 cup olive oil
1 large onion, thinly sliced
3 cups raw long-grain rice
3 cups boiling chicken stock
3 cups boiling water
2 medium tomatoes, peeled, seeded and chopped,
OR
2/3 cup drained, chopped canned tomatoes
salt and freshly ground black pepper, to taste
In a large saucepan heat the oil over moderate heat and cook the onions for about five minutes, until transparent but not brown.
Add the rice and stir for two to three minutes to coat the rice in oil. Add the remaining ingredients and return to the boil, stirring once or twice.
Reduce the heat to the lowest setting, cover the pan, and simmer for 20 minutes, until all the liquid is absorbed.
whoami
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments