Makes 6 servings
Credit: The Kitchen Bible
Originally from July 2013 on my old blog
I was drawn to this recipe because, while it’s easy to just plop down a big spoonful of rice onto your plate as a side dish, this recipe elevates that not just by adding some more flavor, but also by looking pretty! Plus, it’s barely more time-consuming than just plain old rice.
I served this alongside my Grilled (not fried) Fish Tacos, which the recipe for is posted on my blog. Go check it out!
- 1 ½ cup long-grain rice
- ½ red bell pepper, seeded and diced
- 2 shallots, finely chopped
- 3 cups chicken stock (if you want to make this recipe vegetarian, just use vegetable stock)
- 2 tablespoons olive oil, plus more for ramekins
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon sesame seeds
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ cup olive oil
- grated zest and juice of 1 lemon
- 2 tablespoons chopped parsley
Heat the oil in a medium saucepan over medium-low heat. Add the shallots and cook for 5 minutes. Add the coriander, cumin, sesame seeds and oregano and cook for 2 minutes. Add the rice and stir well. Add the stock and salt and bring to a boil. Reduce heat to low, cover and cook for about 17 minutes, or until rice is tender.
Heat the olive oil, lemon zest and juice in a small saucepan until boiling. Stir in the parsley.
Lightly oil 6 8-ounce ramekins on the bottom AND sides. Spoon equal amounts of the rice into each ramekin and press firmly with the back of a spoon until compressed. Place the ramekin upside-down on a plate, then invert, slowly pulling the ramekin away, leaving a little mound of rice. Drizzle some of the hot lemon oil over each and serve hot.