Another late-night cook for my lunch. I seem to be on a orzo / rice thing lately with lots of cheese and a few onions/scallions/shallots/garlic involved.
So this was my night last night –
2 Tbs unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
1 cup long grain rice
2 cups vegetable stock
6 ozs of Emmentaler, grated, and divided
Over medium heat, heat butter in a sauce pan and add onion and sauté for a few minutes until soft. Add garlic and sauté for 30 seconds. Add rice and stir until coated by butter. Add vegetable stock and bring to a boil and reduce to a simmer and cover and cook until rice is cooked through.
Once rice is cooked move it off the burner and make sure it is covered so it will steam to finish. Add half the Emmental and stir to combine. Season with kosher salt and freshly ground black pepper.
This shall now be your lunch for the next day. Just take the rest of the Emmental and add it if needed to the rice you carefully heat in the microwave.
31 August 2017 – almost September after all.
I love Emmi’s imported Emmentaler Swiss cheese. Almost as good as the Swiss I had in Amsterdam, but carried by my local Publix. Sweet.