- 5 to 6 c. of cold rice (yes, leftovers!)
2 to 3 tbsps. of olive oil
about 6 sprigs of fresh rosemary
2 tbsps. of toasted garlic bits
salt, to taste
- Stir the rice to separate the grains.
Strip the rosemary leaves off the stalks. Discard the stalks. Roughly chop the leaves.
Heat the olive oil in a frying pan. Keep the heat low at this point. Add the chopped rosemary leaves and allow to infuse gently for about two minutes (needs occasional stirring).
Turn up the heat, add the rice and garlic, and sprinkle with salt. Cook, stirring, just until the rice is heated through.
Cooking time (duration): 10 minutes
Number of servings (yield): 4 to 6
Meal type: lunch / supper