Ingredients:
2 teaspoons virgin olive oil
1 teaspoon ground rosemary
1 1/2 cups white rice
1 (16 ounce) cans chicken broth
1/2 cup minced green onions
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon gumbo file or 6 sassafras leaves
1/2 teaspoon ground red pepper
1 tablespoon white wine vinegar
1/4 teaspoon salt
Directions:
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 file [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.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.