Rice mix #2

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I got this rice blend (white, brown, wild and red) for a little change from my regular white sushi rice.

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The first time I made it according to the package directions, and it was good, but I added some things that I normally do for risotto and this is much better!


Serves 1, multiply as necessary.

a small pat of butter
1 tbsp. shallot, minced (can substitute onion)
1/3 cup rice mix
1/2 cup water
1 tsp. More Than Gourmet roasted chicken stock concetrate.
salt

Here are my shallots.

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The rest of the mise en place.

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Shallots, sweating in the butter. Be careful not to burn them!

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Add the remaining ingredients. Bring to a boil. Stir to dissolve the stock concentrate. You could also use 1/2 cup of chicken stock or broth instead of the concentrate and water, of course.

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Stir. Cover. Reduce heat to simmer. Simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.

Here it is, served with steak and grilled veggies. Delicious!

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