Really Good Rice

Our standard and boring rice recipe is to cook the brown basmati in double the amount of water, throw in a little chicken Better-Than-Bouillon (or better yet, use real home-made stock), some onion and celery and garlic and grated carrot, spiced with salt, pepper, and parsley. If we're feeling like Wisconsinny cheeseheads, we will put in several slices of American cheese after the rice is done cooking, let it melt, stir, and have a dish quite like some of the expensive boxed-rice side-dishes sold in the grocery store (ahhh, but ours is made of real ingredients).

I didn't have American cheese. Or cheddar. (Trying to deplete the grocery stash prior to moving day, doncha know.) So I thought I'd try adding feta. For 2 cups of rice, 1 onion, 2 ribs of celery, and no carrots (still tryin' to run down those grocery supplies), I added about 1/3 cup of feta.

Oh. My. Goodness.

It was unbelievable. Andrew declared it was the best rice he'd ever eaten in his life. Then he found out there was feta in it. Andrew does not like feta. But he pulled together his good sense and his well-favored taste buds, and decided he wanted to eat this again!