Duck and Ducklings

 

I found this recipe while searching for a side dish to go with our Sunday dinner of chicken kebabs. But the rule of thumb for Sundays here is, “Keep it simple, stupid.” And two dishes – the kebabs and a layered salad – were already on the labor-intensive side. So, I opted for a Caesar salad and veggies with ranch dressing instead. I'll save this for a weeknight instead.

 

Garlic Butter Rice Pilaf

 

1 cup jasmine rice

2 cups chicken broth

2 tablespoons butter

1 tablespoon olive oil

4 cloves garlic, minced

1/2 teaspoon dried thyme

2 tablespoons fresh parsley, chopped

 

Rinse rice in a mesh sieve until the water runs clear; drain. Place rice, broth, butter, oil, garlic and thyme in rice cooker. Close and set to “white rice.” When cooker has finished, transfer to serving bowl and garnish with fresh parsley. Serves four.