Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world."
Auguste Escoffier, 19th century French chef

The refrigerator light goes on...

By mincing the shallot very finely and adding it to the rice while it sits and continues to steam, it will actually cook slightly. Combined with the olive oil and oregano, this makes for a fragrant and simple side dish.

Shallots

Shallots are a member of the onion family and have a shape like onions but grow segmented in cloves similar to garlic (but are not as harsh as garlic). They have a thin coppery skin with purple white flesh has a subtle onion flavor.

Two main types of shallots are found in the grocery store. The Jersey shallot is larger and has a sharper onion flavor than the smaller "true" shallot, which has a softer flavor and a slightly grayer skin. As with onions, choose shallots that are firm and round with no dried areas or wrinkling of the skin. If there is a sprout from the tip of the shallot, don't buy it; it's not very fresh.

Shallots keep longer in the refrigerator, but they will flavor other items stored with them, so put them in a plastic bag. They will keep in a cool place for a few weeks and still be fresh. 

1 Tbsp. chopped shallot = 7 calories, 0 fat, 0g sat fat, 0g mono fat, 0g protein, 2g carbohydrates, 1mg sodium, 0mg cholesterol 

Oregano Rice

Servings = 2 | Serving size =1/2 cup cooked rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

The rice keeps well is good served chilled.

2 1/4 cups	water
1/4 tsp	salt
1/2 cup	long grain brown rice
1 small	shallot (minced)
2 tsp	extra virgin olive oil
1 Tbsp	fresh oregano

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and add the shallot, olive oil and oregano. Toss well and cover. Let stand for about 5 minutes, then serve.