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Sides | |
| 1/4 cup extra-virgin olive oil 1 cup finely chopped carrot 1 cup finely chopped onion 1 cup finely chopped bell pepper 2 teaspoons chopped fresh oregano 2 teaspoons chopped fresh thyme 2 cloves garlic, finely chopped 2 tablespoons unsalted butter, cut into pieces 1 cup long-grain brown rice 1/2 cup broken spaghettini 2 1/2 to 3 cups chicken stock 2 dried bay leaves 1 cup chopped scallions Kosher salt and freshly ground black pepper | |
| In a medium Dutch oven over medium heat, heat half of the oil until hot. Add the carrot, onion, bell pepper, oregano, thyme, garlic and 1 tablespoon butter and cook until the vegetables begin to soften, 7 to 8 minutes. Add the rice, spaghettini and the rest of the oil and stir to coat, toasting both in the oil, about 2 minutes. Add the stock and bay leaves and bring to a boil. Reduce the heat to a bare simmer, then cover and cook until the rice is tender but still a little chewy, about 45 minutes. Remove from the heat and let sit, covered, 10 minutes. Uncover and fluff the rice with a fork. Add the scallions and remaining tablespoon butter and stir to combine and melt the butter. Remove the bay leaves and season with salt and pepper. Serve immediately. | |
Unrated | |
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