If you’re just joining me here, I was away for a good part of the last week. Hence, I only have one meal idea for you on this Monday morning. On a related note, though, I did get my friend Jaralyn set up with a magnetic, dry-erase menu board for her fridge while I was visiting! They have a really great one at Target right now that may have to come live on my fridge, too.
This is salmon baked with olive oil, salt & pepper, and some thyme from my herb garden. I served it alongside of some fried rice. Man, do I love fried rice, especially now that I know how to make it at home. It’s a great way to use up some eggs and any veggies that need to get out of the crisper.
In talking with some of you, I’ve found that the basics aren’t always easy to come by. More specifically, a lot of you – like me, until very recently – don’t know how to make rice on your stove top, much less fried rice.
Let’s rectify that situation, shall we? Making rice on the stove yields a much better result than using a rice cooker. Seriously. I donated mine the night that I first made stove top rice. And I’m not talking instant rice here, okay?
So today I’ll hook you up with the basic rice recipe, and tomorrow I’ll meet you here with the the fried rice recipe, deal? And if you already know how to do all of this, you can just feel smug and we’ll see you again soon!
a large saucepan with a lid
2 cups of water or broth (I use chicken broth; if you haven’t tried this, do it!)
half a teaspoon of salt
1 cup of rice (I am a sucker for organic basmati I get from a bulk bin, but you can use what you like. Just know that brown rice takes twice as long.)
First, set your water or broth to boil on high heat. After it boils, add the salt, then add the rice. Stir it in and, once it boils again, turn the heat down to low. Put the lid on the pot and leave it alone for twenty minutes (forty if it’s brown rice). After the time’s up, turn off the stove (please!), take of the lid, fluff up your gorgeous rice and, voila!, send me a thank you note.