Ricely done.

24 Apr

During our early years of marriage, I routinely served a rice side dish when we entertained. (Remember entertaining? When you invited friends and family over for a meal -no masks, no social distancing concerns?) Of course those were the days before quinoa, farro and freekeh and the like. I kind of miss those rice mixtures – as they were super easy to put together and you simply left it all to simmer while preparing the rest of the meal. When I ran across this recipe dish while paging through The Best of Bon Appetit (1979), I had to try it.

What a find! It actually resembles a risotto – which of course, requires lots of stirring to achieve that creamy consistency. Great side dish for meat, chicken or fish! And no, I don’t know who Pat Boutonnet is!

Pat Boutonnet’s Rice and Artichokes

¼ cup (½ stick) butter

¼ cup chopped onions

1 garlic clove, minced

1 10-ounce package frozen artichoke hearts, unthawed

2 ½ cups boiling chicken stock

1 cup uncooked long-grain rice

2 tablespoons minced parsley

Salt and pepper

Melt butter in a 10-inch skillet. Add onions and garlic and sauté until limp. Thoroughly blend in remaining ingredients. Cover and simmer 25 to 30 minutes or until rice is tender.

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