There’s a secret group of people out there called the “recipe snatchers”. Creatively stunted men and women who frequent the dinner party circuit, serving other people’s dishes and passing them off as their own. If that casserole tastes familiar, it probably is. You served it at your amazing Christmas party last year. That dip that now has “lemon zest” in it…it’s still yours. Don’t be fooled.
It’s all very easy for Lisa, or Terry, or Kyle to change one simple ingredient and create an entirely “new” dish. But why give them the opportunity? Sometimes you need to be a little selfish.
This Holiday Season…make something a little different. While everyone else is busy making casseroles and gratins, try an herbed rice dish.
Begin by frying onions in a little olive oil and butter. Add some thyme, garlic, and lemon zest. Then toast basmati rice until it’s evenly coated. Add your cooking liquid and bring to a boil, then reduce to low heat and cover. Let cook until all of the liquid has been absorbed and fluff with a fork.
Your guests will love this dish, so serve it at your next holiday gathering. But don’t give up the goods. Sometimes, you have to be a little sneaky.
Oh…and if I see this dish at your next party. I’m claiming it.
1 cup Basmati rice
1 medium sized yellow onion (chopped)
1 tablespoon butter
1/2 tablespoon thyme
2 cloves garlic (minced)
zest of one lemon
2 cups water
1 bay leaf
1 1/2 teaspoons salt
freshly cracked black pepper
1/4 cup walnuts (toasted and chopped)
2 tablespoons dried cranberries
handful parsley (chopped)
optional: green onions chopped
Rinse Basmati rice and set aside. Begin frying onions in 1-2 tablespoons olive oil over medium heat. Cook for 1-2 minutes before adding thyme and butter. Cook for another couple minutes or until onions have softened. Then add lemon zest and garlic and cook for about a minute before add rice. Toss and let toast for a minute or two until all grains are coated with oil. Then add cooking liquid, bay leaf, salt, and pepper and bring to a boil. As soon as rice is boiling, reduce to heat to low and cover. Let cook until liquid has dissolved and rice is tender. Do not overcook. In the meantime, dry toast walnuts in a small pan over medium heat until lightly golden. Remove and chop. Chop parsley and set aside. Once rice has cooked, add walnuts, cranberries, and parsley and fluff with fork. Serve and enjoy!