The glaze helps give the broccolini a punch of flavor, even if I've had far better versions. Oddly it's the rice that tasted the best. I know that sounds like faint praise but it soaks up the chicken stock, picks up the flavor of the fish and the glaze, and comes out tasting rich and succulent. Not bad for a one-pot meal.
'basmati rice' on Serious Eats
A food writer at the Austin American-Statesman called this recipe "the most delicious chicken and rice dish in memory." It comes from Roger Ebert's new cookbook The Pot and How to Use It: The Mystery and Romance of the Rice Cooker, a strange departure not only for a film critic but for someone who has lost the ability to eat or speak. No matter, this is the kind of comfort-food dish that everyone should have in their repertoire.
Spring vegetables are beginning to appear in the produce aisle—asparagus, sugar snap peas—so I wanted to take advantage. What I found is one of those absurdly simple recipes that you think just won't work. Or at least, that's what I...