Elswet'S Rosemary Rice

• 2 teaspoons virgin olive oil
• 1 teaspoon ground rosemary
• 1 1/2 cups white rice
• 1 (16 ounce) can chicken broth
• 1/2 cup minced green onion
• 1 tablespoon dried parsley flakes
• 2 garlic cloves, minced
• 1/2 teaspoon gumbo file or 6 sassafras leaves
• 1/2 teaspoon ground red pepper
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt

1. Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
2. Add the rosemary, garlic, and red pepper.
3. Then cook the green onions and parsley until soft- 2-3 minutes.
4. Add rice, and salt, and cook, stirring constantly for 30 seconds.
5. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
6. Add one cup of HOT water, add the gumbo file or sassafras leaves and continue to cook until rice is done.
7. Remove from heat and let sit for 5 minutes.
8. Stir in vinegar and serve hot.

virgin olive oil, ground rosemary, white rice, chicken broth, green onion, parsley flakes, garlic, gumbo file, ground red pepper, white wine vinegar, salt

Taken from www.food.com/recipe/elswets-rosemary-rice-106102 (may not work)