Hixson News

Thomas M. Franey Service Awards:  Abigail and Sam

Presidential Service Award:  Cameron

Our 8^th grade FACS students are cooking up an International Food Feast tomorrow.  They will be using fresh herbs from our Hixson garden.  In the picture the students are harvesting Parsley for the following recipe:

Portuguese Rice

Portugal

Emeril’s – There’s a Chef in My World

¼ c                  olive oil

1 ½ c               chopped yellow onion (about 1 medium)

2 t                    minced garlic (about 3 cloves)

1 t                    salt

¼ t                   crushed red pepper

1                      bay leaf

1 ½ c               chopped tomatoes (about 3 plum tomatoes)

1 ½ c               water

2 T                   chopped fresh parsley

2 T                   chopped fresh cilantro

1 c                   long-grain white rice

1.  Chop the onion in small pieces, measure.

2. In a 4-quart medium saucepan, heat the olive oil over high heat until hot.

3. Add the onion and cook, stirring, until softened, about 4 minutes.

4. Add the garlic, salt, crushed red pepper, and bay leaf, cook, stirring for 1 minute.

5. Add the tomatoes and cook, stirring occasionally until they begin to soften, about 2 minutes.

6. Add the water, parsley, and cilantro, bring to a boil.

7. Add the rice and stir well.

8. When the liquid returns to a boil, stir once again, cover, and reduce the heat to low.

9. Cook the rice UNDISTURBED (no peeking or stirring) for 20 minutes, until the liquid is gone and the rice is tender.

10. Place in a storage container and bring to the island.

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