Most of my meals during the week feature rice. I either eat it plain with a bit of cinnamon and brown sugar sprinkled over the top, with a side or beans, or I scramble an egg into it. If I’m really on my A-game, I add peas or broccoli to the eggs and rice.
This has been happening for over a decade. I was in need of a change.
Enter Rosemary Parmesan Rice from The Keenan Cookbook. The Keenan’s blog was my Secret Recipe Club assignment of the month. I really like that this husband and wife team have made blogging a family hobby. I’ve been kicking around the idea of hiring a ghost-baker since my mom made cake mix cookies and I posted them on the blog. That or a ghost-dish washer…
I passed over what I imagine is a very delicious apple banana bread and cookies and cream Oreo fudge brownies when I chose this recipe. The fact that I passed up those two recipes should speak volumes about the need for a change I spoke of earlier. It was a good choice.
This rosemary Parmesan rice recipe is easy to prepare and makes for a great weeknight side dish with all of the flavor but only half of the effort of risotto. I enjoyed it as my main dish, although I imagine it will go well as a side to nearly any entree or make for a great stuffing for baked peppers. Enjoy!
- 1 tablespoon olive oil
- ¼ cup onion, chopped
- 1 garlic clove, minced
- 2 cups vegetable or chicken broth
- 1 cup rice, uncooked
- 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary, crushed)
- ¼ teaspoon pepper
- ¼ cup shredded Parmesan cheese
- Heat the oil in a saucepan or large skillet over medium heat.
- Add the onion and garlic and saute until tender, about 3-5 minutes.
- Stir in the broth, rice, rosemary and pepper.
- Bring to a boil, reduce heat, cover and simmer until the rice is tender and the liquid is absorbed.
- Remove from the heat and stir in the Parmesan cheese.