As promised in my previous chicken piccata post, this is my favorite herbed basmati rice recipe. Yes, it does require a few additional steps, but it’s worth it. I usually make a big batch, it reheats wonderfully. Trust me, this rice is very flavorful. And doesn’t it look terrific?!
My chicken piccata recipe can be found here http://feastsandfotos.wordpress.com/2009/08/06/chicken-piccata/
Here’s what you will need to serve 4 people…
2 tablespoons butter
1 small onion, chopped fine
1 cup basmati rice
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 large bay leaf
1 3/4 cups low-sodium chicken broth
1/2 cup sliced almonds, toasted
1/4 cup chopped parsley
Salt & pepper, to taste.
Melt the butter in a large pot over medium heat. Cook onion with salt and pepper until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes. Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.
Stir in broth and bring to a boil. Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered for 10 minutes.
Discard bay leaf and fluff with a fork. Stir in almonds and parsley.