Yield: 1 Servings
|1 cup||Dry rice|
|2 tablespoons||Olive oil|
|2||Cloves garlic; finely chopped or mashed, (up to 4)|
|4 cups||Chicken stock|
|Salt and pepper|
fry the rice in the oil, stirring frequently, until it is lightly golden , about 10 minutes. Halfway through this cooking time, add the onion and garlic. Add the stock : season to taste and cook, covered, at a very low heat for half an hour. Adjust the quantities of soup stok next time if the texture is not to your liking. you may also care to substitute tomato juice for up to ⅓ of the stock.
Posted to recipelu-digest by Kara9718<Kara9718@...> on Mar 15, 1998