Kells Family Eat!

2 tablespoons butter

1 shallot finely chopped

1 1/2 cups long grain rice

1/2 teaspoon kosher salt

Freshly ground black pepper to taste

2 1/2 cups chicken stock

2 sprigs fresh thyme

2 bay leaves

1 garlic clove, smashed

1 tablespoon chopped fresh flat-leaf parsley

Serves 4-6

Melt the butter in a 2-quart saucepan over medium heat..

Add shallot and saute until the rice is glossy and coated w/butter

Season the rice with the salt and some peper

and add warm stock, the sprigs of thyme, bay leaves and mashed garlic cloves.

Bring mixture to a simmer, cover the pot with a tight-fitting lid.

reduce heat to low and cook for  15-17 min. until all of the liquid has been removed

Remove the pan from the heat, and keep it covered for another 5 minutes.

Remove the lid, take out the thyme, bay leaves and garlic.

Fluff the rice with a fork, add the chopped  parsley at the same time.