From the kitchen of One Perfect Bite...I fall back on this recipe whenever I need rice to feed a gang. It is simple to make and it's as easy on the cook as it is on the pocketbook. One of the groups I belong to has a monthly luncheon that is a potluck of sorts. While the hostess is responsible for the main course, the rest of us bring dishes that will compliment her choice and complete the meal. Our hostess today prepared grilled lamb kabobs for 12 of us. I'll wager that those of you not living in the Southern Hemisphere, are looking out your windows at scenes more conducive to ice fishing than barbecuing, and are wondering why anyone in their right mind would fire up a grill in the depths of a winter downpour. While "nuts" is no longer politically correct, those of who live in the Pacific Northwest will admit to occasionally being a few peas short of a pod. The rain does it to us. Rain, if you deal with enough of it, steels the spirit and becomes nothing more than an inconvenience to a hardened Oregonian. You can't let it stop you, so, yes, we grill in the middle of a deluge, and while most of us have decks that make that possible, you'll occasionally see someone in a yellow "sou'wester" standing over a grill with a red umbrella in hand to protect the sacred flame. Back to the rice. This recipe can be halved or doubled and it can be made ahead of time and rewarmed when needed. It is delicious and I think your family will enjoy it as much as mine does. It is perfect to share with any grilled meat, but it is especially nice with lamb. Here is how it is made.
