foodyextra's Recipe

Extravagonzo Brown Rice with Rosemary & Basil

Category: Recipes

Ingredients
1 cup brown rice
Water, if using tight fitting lid, 1 1/2 cup; if loose lid, 1 3/4 cup
1 teaspoon sea salt
3 cloves garlic, minced
1+ tablespoon rosemary (preferably fresh or frozen), stems removed, semi-finely chopped
2+ tablespoons basil (fresh or frozen), coarsely chopped
1 tablespoon crushed red pepper (optional)
3-5 tablespoons Extravagonzo Roasted Garlic Culinary Oil (3 tablespoons if adding Red Chili Oil, 5+/- if not)
2 tablespoons Extravagonzo Red Chili Culinary Oil (optional)
Sea salt
Fresh ground black pepper to taste

Directions
1. Bring Extravagonzo to medium temperature in a 2 1/2 quart size pot (I think that is the size of mine, you'll know how big a pot you need for the amount you are cooking) having a tightly fitting lid
2. When hot add garlic, rosemary, and red pepper (if using) to oil and let cook until garlic shows a bit of roasted color (don't over do it, but be sure there is some darkening to its color)
3. Add rice to oil immediately when garlic has darkened, stirring regularly, and let it roast in oil until some of the rice begins to darken, approx 2-4 minutes (just keep an eye on it, don't burn it)
4. Add water to rice, increase heat to high and bring to boil
5. Decrease heat to slow simmer, cook for 35-40 minutes or until water is absorbed, stirring basil in when rice is done cooking
6. Salt and ground pepper to taste