2 c. long-grain Jasmine brown rice or other long-grain brown riceDirections: In a heavy large skillet (with tight-fitting lid), melt butter; add olive oil. Add cardamom seeds t the pan. Add rice and saute, stirring constantly until rice begins to turn a milky color. Pour in stock or broth, add salt and optional gelatin and bring to a boil. Boil, uncovered, for about 10 minutes until water has reduce to the level of the rice. Reduce heat to lowest setting, cover and cook for at least 1 1/2 hours. Do not remove lid during cooking time. Serves 6 to 8.
2 T. real butter
2 T. extra-virgin, expeller-pressed olive oil
3 cardamom pods, opened and seeds removed (throw out pods away; use only seeds)
4 c. homemade chicken bone stock (click here for recipe) or 1 (32-oz.) can organic chicken stock
1 T. gelatin, such as Knox (optional)
1/2 t. real salt
Quips and Quotes"We do not earn or merit anything by taking refuge in God. Hiding in something makes no contribution to the hiding place. All it does is show that we regard ourselves as helpless and the hiding place as a place of rescue." John Piper
Thursday, April 24, 2008
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