Garlic Rice

This is a recipe from one of my friend’s in Japan, Christina Bowman. She brought it to a potluck and I fell in love!

EVOO

1 yellow onion, chopped fine
1 head of garlic (at least 10 cloves), grated with the microplane
2 cups of dried rice (preferably basmati or jasmine)
As much water as the package of rice calls for to cook that amount
1 bunch of green onion, cut into little rounds using cooking shears

Turn the burner on to medium-high heat. Put a decent amount of olive oil, ~2 tablespoons, in a sauté pan that has a lid. Sauté the onion in the olive oil for a few minutes, until starting to golden up. Add the garlic and dry rice and turn up the heat to medium or medium-high, until the rice starts to toast and turn slightly brown. Add the water per the directions of the rice and cook accordingly, with lid on, though you may want to reduce the water just slightly to what the directions say because the olive oil adds moisture to the rice.

Once it is done cooking, take the lid off and fluff with a fork and sprinkle green onion on top. I always add salt at the end too (fine salt) because it really brings out the flavor of the onion and garlic.

This is a great accompaniment to grilled shrimp kabobs/sauted or grilled veggies/basically any dish! Yum yum!