From the kitchen of One Perfect Bite...If you are looking for a new side dish to serve with plain roast meat or chicken, you might want to keep this recipe in mind. It comes from Saveur magazine and I think you'll find it has the potential to be a nice addition to your table. While I'm posting the recipe exactly as it appeared in the magazine, I have several suggestions that I think will make a nice recipe into something really special. With that in mind, use the directions that come with your rice mix rather than those in the recipe below. I'd also like to suggest you make the rice base the day before you plan to serve it. I really like the way the flavors meld in this rice, but I found that cooking the rice as instructed will produce a damp and gummy product. The next time I make this, I'm going to use the same technique that I use for making fried rice. I'm confident that it will produces a more toothsome and enjoyable version of this dish. I hope you'll keep this recipe in mind. It really has the potential to be something special. Here is how the original version of this rice is made.
