Ingredients
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2 teaspoons virgin olive oil
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1 teaspoon ground rosemary
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1 1/2 cups white rice
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1 (16 ounce) can chicken broth
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1 tablespoon dried parsley flakes
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2 garlic cloves, minced
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1/2 teaspoon gumbo file or 6 sassafras leaves
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1 tablespoon white wine vinegar
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1/4 teaspoon salt
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1/2 cup minced green onion
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1/2 teaspoon ground red pepper
Instructions
- Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
- Add the rosemary, garlic, and red pepper.
- Then cook the green onions and parsley until soft- 2-3 minutes.
- Add rice, and salt, and cook, stirring constantly for 30 seconds.
- Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
- Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
- Remove from heat and let sit for 5 minutes.
- Stir in vinegar and serve hot.