Dear Abby lives on in my kitchen. Thirty-five years ago, she published her famous Infallible Rice recipe. As a busy wife and young mother of two little girls, I was drawn to simplicity in food preparation, especially when any recipe would please the palate of everyone in our growing family. Her recipe leaped off the newsprint. It was easily assembled, with a twist to the cooking process. I still have that recipe card, now stained and frayed, with the original newspaper clipping affixed.
More than three decades have passed and I’ve expanded her recipe, without changing anything in her original four-ingredient version. In the sauté step, I like to add more chopped or diced vegetables, cooked until tender, and then, add in small pieces of chicken, steak or shrimp. This works especially well with leftovers, and this also makes a full meal. Three more steps follow: bring everything to a boil, then, quickly transfer into a baking dish. Cover with a lid (important step!) and bake for 20-25 minutes. Remove from oven and let it just steam for another 5-10 minutes before serving.
I’ve referred to this dish as Riso con Verdure (rice with vegetables), yet, it will always remain true to the originator, Abigail Van Buren, as Dear Abby Rice, and her inspiration to me many years ago. This recipe hasn’t failed me yet. Oh, except for that one time we were hosting a dinner party for 16 and I failed to turn my oven on.
Riso con Verdure or Rice with Vegetables
Serves: 6-8 people
2 medium onions, minced
4 tablespoons butter
2 cups long-grain, raw white rice (do not use instant rice)
4 cups low-sodium chicken broth
1 small zucchini, chopped
1 carrot, diced
1 or 2 stalk(s) of celery, sliced
6 large mushrooms, washed well and sliced
Pepper to taste
Optional: 1 small bell pepper, chopped or sliced
Optional: 1-2 cups of cooked meat, such as chicken or steak, chopped, or raw shrimp
Optional: Shredded cheese of choice to garnish
In large pan, sauté all vegetables in butter until tender. Onion should be transparent.
If using, add in cooked meat or chicken last. If preparing with shrimp, add into vegetables and stir well while sautéing.
Add in broth and rice and bring to a boil on your stovetop. Just after it begins to boil, transfer all contents into a deep baking dish. Cover and place in a 325-degree oven for 20-25 minutes. Remove from oven and while still covered let everything steam for 5-10 minutes before serving.
If desired, add the cheese right before serving. To completely melt the cheese, add it in after removing from the oven while the dish is steaming.
— adapted from Dear Abby’s Infallible Rice
Shannon M. Smurthwaite is a Southern California native, cookbook author and food columnist/freelance writer. She and her husband, Donald, reside in Idaho. Her website is at www.myitalianmama.com and her email is shannonisitalian@gmail.com