Brown Rice Milanese - 1982

Yield 6 Servings Measure Ingredient 2 tablespoons Sweet butter 2 Shallots; chopped 1 Clove garlic; minced 3 tablespoons Dried chives ½ teaspoon Dried dillweed 1 cup Short grain brown rice 2 cups Cold water 1 cup Romano; grated

Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Saute until tender. Add the chives and dillweed. Saute for 1 or 2 minutes. Stir in the rice. Saute until the rice begins to crackle. Add the water. Bring to a boil. Reduce the heat to low. Cover. Simmer for 45 minutes (do not remove the cover during the cooking time). Remove from the heat. Add the cheese. Toss until the cheese is melted. Serve hot. Source: Astray recipes

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