Elswet's Rosemary Rice

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons virgin olive oil
• 1 teaspoon ground rosemary
• 1 1/2 cups rice
• 1 (16 ounce) can chicken broth
• 1/2 cup minced green onion
• 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 wine vinegar
• 1/4 teaspoon salt

Recipe

• 1 heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
• 2 add the rosemary, garlic, and red pepper.
• 3 then cook the green onions and parsley until soft- 2-3 minutes.
• 4 add rice, and salt, and cook, stirring constantly for 30 seconds.
• 5 pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
• 6 add one cup of hot water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
• 7 remove from heat and let sit for 5 minutes.
• 8 stir in vinegar and serve hot.