I grew up cooking traditional meals; a protein, a starch, and a green veggie was expected as a balanced combination.
Therefore, rice has been a staple in my cooking for many years.
There are many ways to make rice as a pairing with the meal of choice; Mexican rice to go with fajitas, plain white rice to go with “haystacks” or, one of my favourites, rosemary rice to go with Jalapeño Popper Stuffed Chicken Breast!
The rosemary is not only a fragrant addition to the rice, but is also a healthy herb to integrate into meals.
Add rice, water, rosemary, wild rice, salt, & butter.
Bring to a boil, then reduce heat to low and cover.
Simmer on low for 8 minutes and fluff with a fork.
1/2 cup jasmine rice
1 tablespoon wild rice (optional)
1 teaspoon rosemary
1/4 teaspoon salt
1 cup water
1 tablespoon salted butter
Bring to boil, then turn to low for 8 minutes.
Fluff with fork and enjoy!