8 canned (not marinated) artichoke hearts
1 1/2 cup basmati rice
4 large cloves garlic
drop olive oil
pinch each of dried thyme, marjoram and basil
3 cups water.
1 1/2 cup basmati rice
4 large cloves garlic
drop olive oil
pinch each of dried thyme, marjoram and basil
3 cups water.
method
1. Rinse rice several times, until rinse water runs clear.
2. Saute garlic and herbs in olive oil until fragrant, about two minutes, being ultra careful not to scorch the garlic.
3. Add rice and saute and other two or three minutes.
4. Add artichoke hearts and saute another minute.
5. Add water and bring to a boil. Cover, reduce heat and cook about fifteen minutes.
6. Turn off burner and let sit five more minutes.
7. Fluff with forks.
2. Saute garlic and herbs in olive oil until fragrant, about two minutes, being ultra careful not to scorch the garlic.
3. Add rice and saute and other two or three minutes.
4. Add artichoke hearts and saute another minute.
5. Add water and bring to a boil. Cover, reduce heat and cook about fifteen minutes.
6. Turn off burner and let sit five more minutes.
7. Fluff with forks.
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