James Saeman from Outback Steakhouse joins us for our first segment in our Ultimate Spring BBQ. He shares his recipe for Seasoned Rice.
6 Tbsp salted butter
1/2lb (8oz) chopped yellow onion
6 Tbsp chopped celery
8 Tbsp chopped carrots
1 tsp chopped garlic
1 tsp favorite seasoning blend
2 cups parboiled rice
8 cups water or chicken broth
Cut onions, celery and carrots into ¼ cubes and finely chop garlic. Melt butter in a medium sauce pan over medium heat and add vegetables. Cook for 4 minutes.
When vegetables begin softening add your favorite seasoning blend and cook for an additional 4 minutes until the vegetables start to brown.
Add rice to your cooking vegetables and cook for one minute over medium heat stirring continually to make sure the rice does not burn and all the ingredients are incorporated thoroughly.
Add water or chicken base to rice and veggies. Bring to a boil and reduce heat to low. Cover with a tight lid and cook for 20-25 minutes. DO NOT TAKE THE LID OFF WHILE COOKING! THIS WILL RUIN THE RICE.
Remove from heat fluff with fork and enjoy.
½ cup honey
½ cup Dijon mustard
Mix the honey and mustard in a small dish and brush over vegetable and meats
½ cup Balsamic vinegar
½ cup white sugar
Combine vinegar and sugar in a small sauce pan or sauté pan and cook for 90 seconds. Brush on meats and vegetables. This also goes very well with salads.