Herbed Brown Rice with Crispy Shallots

It was only a matter of time. I made it through Independence Day, a rowdy river weekend and a surf trip. Of course I use the term surf trip very loosely. More like a really fun trip where I also surfed for a little while and then relax in a hot tub with a glass of vino.

But that is neither here nor there.

What is here, is a soon to be new scar.

The worst part is, I didn’t even do anything cool to earn it.

I very rarely use the curling iron, so I should have known it would be my demise.

Not realizing that the barrel was still hot, I attempted to put the hair tool away as to please my landlord (Mom and Dad). Unfortunately, I ended up whipping it around and right into the under side of my left arm.

You know that part of your arm where the skin is as smooth as a baby’s butt and as thin as tissue paper?

Yeah, that part.

And now that I’ve gotten you all excited about my super awesome burn, here is a really yummy side dish to take your mind off of it…

You will need…

1 cup brown rice

1 bullion cube

1 white onion, diced

2 tablespoons chopped oregano

4 green onions, chopped

½ cup vegetable oil

3 shallots, thinly sliced into rings

Salt and pepper to taste

Start by adding your onions to a medium pot and heat it over medium heat.

Cook the onions until they start to brown. About 4 minutes.

Add in the bullion cube, oregano and the rice. Cook the rice until it is slightly toasted. About 2 minutes.

Pour in 2 cups of water and bring the water to a boil.

Once the liquid boils, immediately reduce the liquid to a slow simmer and cover.

Cook the rice for about 40 minutes until all the liquid has absorbed.

When there are 10 minutes left until the rice is done, heat the oil in a medium pan over high heat. 

When the oils I very hot, add in the shallots and fry them until they are crispy and brown.

Sprinkle them with salt, scoop them out with a slotted spoon and lay them on a paper towel to cool and drain.

As soon as the rice is cooked, add in the green onions and fluff the rice.

Serve hot and topped with the crispy shallots.

Love and Beer Floats

Angela

Herbed Brown Rice with Crispy Shallots

1 cup brown rice

1 bullion cube

1 white onion, diced

2 tablespoons chopped oregano

4 green onions, chopped

½ cup vegetable oil

3 shallots, thinly sliced into rings

Salt and pepper to taste

Start by adding your onions to a medium pot and heat it over medium heat.

Cook the onions until they start to brown. About 4 minutes.

Add in the bullion cube, oregano and the rice. Cook the rice until it is slightly toasted. About 2 minutes.

Pour in 2 cups of water and bring the water to a boil.

Once the liquid boils, immediately reduce the liquid to a slow simmer and cover.

Cook the rice for about 40 minutes until all the liquid has absorbed.

When there are 10 minutes left until the rice is done, heat the oil in a medium pan over high heat. When the oils I very hot, add in the shallots and fry them until they are crispy and brown.

Sprinkle them with salt, scoop them out with a slotted spoon and lay them on a paper towel to cool and drain.

As soon as the rice is cooked, add in the green onions and fluff the rice.

Serve hot and topped with the crispy shallots.