Rice and Parsley

“Rice and Parsley” is a simple but flavorful recipe that can be part of both a light lunch and dinner. Here is the basic version of the recipe, followed by an Italian variant:

Ingredients

• Rice (230 grams, about for 2 people)
• Fresh parsley (a bunch)
• Vegetable or chicken broth (about 600 ml)
• Garlic (1 clove)
• Extra virgin olive oil (2 tablespoons)
• Salt and pepper to taste

Preparation

1. In a saucepan, heat the extra virgin olive oil and add the garlic clove. Let it brown without burning.
2. Add the rice to the saucepan and toast it until it becomes translucent.
3. Begin to gradually add the hot broth, stirring frequently to prevent the rice from sticking.
4. Continue to add broth as it is absorbed by the rice.
5. Near the end of cooking, add the finely chopped parsley.
6. Adjust with salt and pepper and continue cooking until you reach the desired consistency (about 18 minutes).
7. Once cooked, let the rice rest for a couple of minutes before serving.

Italian variations might include adding grated Parmesan cheese at the end of cooking, or the use of homemade broth for a more intense flavor. A splash of white wine added to the rice before the broth can also add an interesting aromatic note.

In some cases, “rice and parsley” can be an alternative name for the classic parsley risotto. If you are looking for a more elaborate or specific version, let me know so I can assist you better!