Saturday, February 21, 2009

Calypso Rice

Calypso Rice

1 tablespoon olive oil
1 cup long grain white rice
2 tablespoons honey
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1 14 1/2 ounce can chicken broth
1/4 teaspoon Tabasco sauce
2 cups finely chopped mustard greens
1 cup chopped yellow summer squash
1/2 cup chopped fresh tomatoes

In a large saucepan with tight fitting lid, heat oil over medium high
heat. Add rice; cook and stir 3 minutes or until rice begins to brown.
Add honey, garlic, salt and thyme; cook and stir 1 minute. Add broth,
Tabasco, greens, squash and tomatoes. Bring to a boil; cover and
reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is
absorbed. Remove from heat; let stand 5 minutes. Fluff with fork to
serve. Serves 4.


Anonymous said...

If you are going to post recipes that are a direct copy of someone else's, you should probably reference your source somewhere. This is a beemaid recipe.