Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Sweet butter |
| 2 \N | Shallots; chopped |
| 1 \N | Clove garlic; minced |
| 3 tablespoons | Dried chives |
| ½ teaspoon | Dried dillweed |
| 1 cup | Short grain brown rice |
| 2 cups | Cold water |
| 1 cup | Romano; grated |
Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Saute until tender. Add the chives and dillweed. Saute for 1 or 2 minutes. Stir in the rice. Saute until the rice begins to crackle. Add the water. Bring to a boil. Reduce the heat to low. Cover. Simmer for 45 minutes (do not remove the cover during the cooking time). Remove from the heat. Add the cheese. Toss until the cheese is melted. Serve hot.
JOEL.EHRLICH@...
(JOEL EHRLICH)
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