Garlic Butter Rice & Salad From My Garden

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth can be lower in sodium and calories.

Turn on the heat to medium and get the pot hot.

Peel 2 large cloves of garlic by tapping them to break the skin and then smash them, leaving them in large pieces.

Add 1 tablespoon of butter to the hot pot and let it melt.

Measure out 1/2 cup of rice and add it to the melted butter, stirring to coat the rice.

Sear the rice in the butter until it starts to smell and turn golden.

Add the smashed garlic pieces to the rice and let them warm up.

Sprinkle in 1/2 tablespoon of chicken bouillon and 1/4 teaspoon of turmeric for color.

Pour in 1 1/4 cups of water and stir, bringing it to a boil.

Once boiling, cover the pot with a lid, reduce the heat to low, and set a timer for 24 minutes.

While the rice cooks, go to the garden to gather lettuce and onions for a salad.

Wash the lettuce and green onions, then dice the onion for the salad.

Dice up a tomato and toss the salad ingredients together with balsamic vinaigrette dressing and olive oil.

After 24 minutes, remove the rice from heat and set a timer for 10 minutes without opening the lid.

After 10 minutes, fluff the rice with a fork and serve it alongside the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens