With my stove out of commission for a few weeks, I resorted to my trusted friend the rice cooker to help me out in the kitchen.
This is a dish I used to order a lot as accompaniment when I used to eat at La Parrilla Argentina, a “fast food” joint found here in PR in mall food courts. Never been to Argentina, it’s still in my to-travel list, but apparently this is a popular side dish too. The name is “french” but that’s the way the named it at La Parrilla, I guess because it uses parsley and garlic.
It’s easy to make, delicious and you don’t need to occupy a stove range when making it. I usually set the rice cooker and then go off to take a shower, meditate, and do other stuff without having to tend to the food itself. Rice cookers are the best invention ever…
1 cup of whole grain, brown Texmati rice (I use the measure in my rice cooker… so I am not completely sure if my “cup” is the same size as yours) 1 tbs sofrito or 2 cloves of garlic, chopped ¼ cup minced flat leaf Italian parsley ½ cup grated Parmesan cheese Water Salt Olive oil
- Measure rice and wash well.
- Place in the rice cooker and fill with rice with about ¼ more than the rice cooker lines say. Brown Texmati rice needs a bit more water than regular white rice.
- Add the sofrito, salt and olive oil to taste. Mix it all in a bit. I usually pour about 1 tsp to 2 tsp of oil. I learned to do this by “eyeballing” it. Cover and turn the rice cooker on.
- In my rice cooker, when the chime goes off, I still need to let it rest for about 10-15 more minutes to make sure the steam finish cooking the rice. After this time has passed, fluff the rice with a fork and stir in the parsley and the parmesan cheese.
- Let the flavors meld for about 5-10 minutes more and serve.
I had this rice with a tomato and avocado salad and french fries. YUM!!