Black Pepper Chicken, Brown Rice and Garlic Green Beans

Ingredients

• 1.5 cup Brown Rice (Long-grain or basmati brown rice recommended)
• 3.75 cup Water (For cooking the rice)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Vegetable Oil (Optional, helps prevent sticking and adds flavor)

Instructions

1. 1

   Rinse the brown rice in a fine-mesh sieve under cold running water for about 1-2 minutes, or until the water runs clear. This removes excess starch. For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain thoroughly.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of fresh water, salt, and optional vegetable oil. Give it one quick stir to combine.

3. 3

   Bring the mixture to a rolling boil over high heat, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to the lowest possible setting to maintain a gentle simmer.

4. 4

   Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It is crucial not to lift the lid during this time, as the trapped steam is essential for cooking the rice evenly.

5. 5

   After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up perfectly.

6. 6

   Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve hot as a wholesome side dish.

Ingredients

• 1.5 lb fresh green beans (ends trimmed)
• 8 cup water (for boiling)
• 1 tbsp salt (for blanching water)
• 2 cup ice cubes (for ice bath)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 pcs garlic cloves (finely minced)
• 0.5 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)
• 0.25 cup sliced almonds (toasted, for garnish)

Instructions

1. 1

   Prepare for Blanching: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.

2. 2

   Blanch and Shock the Green Beans: Add the trimmed green beans to the boiling water. Cook for 2-4 minutes, until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the beans to the prepared ice bath. Let them cool completely for 2 minutes to stop the cooking process, then drain thoroughly in a colander.

3. 3

   Sauté the Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly. Be careful not to let the garlic brown or burn.

4. 4

   Combine and Finish: Increase the heat to medium-high. Add the drained green beans to the skillet. Toss well to coat in the garlic butter and sauté for 3-4 minutes, until the beans are heated through. Remove the skillet from the heat.

5. 5

   Season and Serve: Stir in the fresh lemon juice, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Toss to combine. Transfer to a serving dish, garnish with toasted sliced almonds, and serve immediately.