Favorite side dish, ever.  I eat it plain, with Korean ribs, teriyaki vegetables, or directly out of the pot with a spoon...

It’s perfect topped with salmon, or crispy pork belly. You really can’t go wrong with this one.

Ingredients:

2 - 3 Tbsp evoo

5 - 6 cloves of garlic, minced

2 cups white rice, I use basmatic

4 cups chicken stock, you can sub veggie if you want

4 Tbsp unsalted butter

1 tsp salt

2 tsp garlic powder

6 green onions, sliced, whites and green parts separated.

Directions:

Heat olive oil in large saucepan over medium heat. Use just enough to cover the bottom of the pan.

Add white parts of onions to oil, sauté until translucent.

Add rinsed rice, and saute with the garlic until the rice starts to ‘tan.’ Just a few minutes over medium heat.

Pour in stock and bring to a boil.

Cover, turn down heat to low, and cook until almost all the liquid has disappeared (15 - 20 minutes).

Add green part of onions to rice, along with 4 Tbsp of butter, salt and garlic powder.

Stir and let sit until liquid fully incorporated.