I still have lemons and oranges from Christmas vacation. So there are still recipes to come. Much to my dismay, lemons aren't just for dessert. Odd. I seem to forget that while planning out all my citrus recipes. There are so many of them. What I need is a sous chef. Someone who I can give all my good food ideas to and then have them make it for me. I just don't seem to have the time nor the resources to make everything I can think of.
On Saturday night for Ethan's birthday, Ethan and I went to Communal for dinner. We sat at the counter by the kitchen and soaked in the sights. Chef Joseph McRae was a delight to watch, as was his sous chef next to him. Chef McRae could just spout off orders and his sous chef would obey. How great would it be to have someone like that in the kitchen??? So great. Speaking of Communal, it was a major food orgasm. Everything from the polenta to the butterscotch pot de creme was exceptional. We even got a tour of the downstairs prep kitchen. People, they make their own pickles. And I got to have one fresh out of the brine. Just delightful.
While I wish I had a sous chef, I wouldn't need it with this rice. It was easy to put together and had excellent flavors. Yes, I could have used fresh herbs and believe me, I wanted to. But with it being winter and not having a patio herb garden at my finger tips, I used dry herbs. If you have fresh herbs or you want to spring for them at the grocery store, go for it. If you want to save money, use those dry herbs in your pantry.
1 lemon, zested and juiced, about 1/4 cup lemon juice
About 3 cups chicken stock
3 Tbsp butter
1 shallot, minced
1 tsp kosher salt
A few grinds black pepper
1 garlic clove, minced
3/4 tsp dried rosemary
3/4 tsp dried basil
1/2 tsp dried thyme
1/4 tsp dried dill
1 1/2 cups long grain white rice
Small handful chopped fresh parsley
In a liquid measuring cup, add lemon juice. Then pour in enough chicken stock to equal 3 cups. Set aside.
In a medium saucepan over medium heat, add butter. Once butter is melted, add shallot, salt and pepper. Saute until shallot is softened, about 3 minutes. Add garlic and saute for 1 more minute. Turn heat to high and add chicken stock and lemon juice mixture, lemon zest, rosemary, basil, thyme, dill and rice. Stir until well combined. Bring to a boil, cover and reduce heat to low. Cook, covered, for 20 minutes, or until the liquid is absorbed and the rice is tender. Fluff rice with a fork and stir in parsley.
Yields 6 servings.
Served with this: Braised kale. We also had rolls via my yeast whisperer mother. While still warm, split in half, butter and honey and yummy.