Try this savory, garlicky rice for a perfect side dish to any fish, pork, or chicken meal!
2 cups long-grain white rice
2 tablespoons olive oil
2 cups chicken stock
1 tablespoon chives
1-2 garlic cloves
(optional) 1/2 – 1 tablespoons butter
Heat 2 T of olive oil in a skillet on medium-high heat. Once the oil is hot, add 1-2 cloves of crushed fresh garlic. Cook for 30 seconds, or until fragrant.
Add 1 Cup of long-grain white rice to the skillet, toast until golden brown.
Once the rice is browned, add 2 cups of chicken stock & 20 grinds of Molly’s Idahoan Mill, then stir.
Reduce heat to low & cover the rice. Let cook, covered, for 20 minutes, or until the rice is cooked with no liquid left.
Once the rice is cooked, add an additional 10-20 grinds of Molly’s Idahoan Mill & 1/2 tablespoon of chives. Stir to combine. *Optional* For a more savory dish, add 1/2-1 tablespoon of butter.