So my late-summer turkey craving needed a side kick, or side dish I guess.  Enter: savory rice.

I have read about the many health benefits of both brown and white rice, and I cook same as I vote: straddling the fence with compromise in mind.  We’ve had white rice a few times recently so I decided to go with brown for this recipe.  I chose wisely.  It was super tasty and just the right partner for my September turkey–savory and rich tasting, but not too heavy as it’s still warm ’round these parts.

Michelle’s Summer Savory Rice

Ingredients: 2-3 tbsp. olive oil, 1/4 chopped onion, 2 cloves pressed garlic, 1 cup diced carrots, 2 stalks of celery diced, 3 cups brown rice, 6 cups chicken broth.

Directions: Rinse brown rice and drain.  Meanwhile, place olive oil and onion in pot on stove top at medium heat.  Heat for three minutes or until the onions begin to become translucent– I love when that happens), add everything except the broth to the pot.  Stir it all up till the carrots, celery and rice start to cook a bit/get a tad brown from the heat.  Then add the broth, bring to a boil and reduce hit to simmer until all liquid is absorbed (about 30ish minutes.)

Tip: This is a ton of rice, even for my hungry crew.  All part of my master plan as two days later I put it all together and made turkey soup!  Wanna know more about that?  I’ll tell ya soon.  Promise!