I like rice. Always have. When I was young, I ate a lot of boxed rice. Since I have learned to make different types of delicious rice, I’m no longer a fan of boxed rice. I’ve considered buying a rice cooker but it’s so easy to make rice in a sauce pan with a lid that I haven’t felt an overwhelming need to buy it. To cook basic rice it’s a 1:2 ratio of rice:water (or broth). Easy. I can remember that ratio.
I was experimenting with adding different ingredients to make a flavorful nutty rice for a side-dish for some of my fall recipes. Recently, I made the Best Mustard Chicken dish, which I will post soon, and needed a nice side-dish to go along with it. I cooked some rice using chicken broth instead of water, added some butter, threw in some Italian Parsley and walnuts and ended up with a delicious tasting side-dish that I’m calling Rice with Parsley and Walnuts.
Using the 1:2 ratio, add 1 cup of white long-grain rice to a sauce pan. Pour 2 cups of chicken broth over the rice. Cook on high until the broth starts to boil then turn to low and put the lid on the pan. Check the broth in the pan in about 2 minutes by lifting the lid. If the broth is not at a simmer adjust the heat. Follow the directions for the cooking time. It’s usually 15 – 20 minutes. I check my rice about 10 minutes in to make sure the broth is still a little simmer instead of a boil. While the rice is cooking, chop the parsley and walnuts. I use smoked and salted walnuts for this dish. I don’t use any other salt because the walnuts, butter and chicken broth are salty enough. If you want to cut down on the salt, use unsalted walnuts or low-sodium broth.
When the rice is done, add butter and stir until melted. Stir in the chopped parsley and walnuts. I love Italian parsley. It gives this dish a nice fresh taste and goes well with the walnuts.
Transfer the rice to a serving bowl and serve. Enjoy!
This rice is very good the next day. If you have left-over rice, stick it in the fridge for lunch. So good!
- 2 cup of uncooked white long-grain rice
- 4 cups of chicken broth
- 3 tablespoons butter
- 1/2 cup chopped fresh Italian Parsley
- 1/2 cup of chopped smoked and salted walnuts
Add rice and water to a medium-sized sauce pan with a lid. Cook on high until the broth just starts boiling. Turn down the heat to a low and put the lid on the pan. The broth should be at a simmer. Check the rice every 5 minutes or so to make sure the broth is not boiling but only lightly simmering. Cook for 15 - 20 minutes.
While the rice is cooking, chop the parsley and walnuts. Set aside. When the rice is done add the butter and stir until the butter is melted and incorporated into the rice. Add the parsley and walnuts and mix thoroughly. Enjoy!