This recipe comes with a built-in side dish: fragrant rice pilaf enriched with sautéed leeks. Don’t worry if the edges of the rice seem crunchy when you open the packets; these bits are delicious.
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Serve with a bowl of steamed green beans or a simple tossed salad, if you like.
Much of the excitement of cooking en papillote is the moment when you open the packets and release an enticing cloud of aromatic steam. So that everyone gets to experience that moment, serve the unopened packets on plates and let people open their own.
I made this recipe for Valentine's Day for my family, and everyone raved about the flavors. I used a red onion instead of the leek and 2 C (dry) Chimes 5 grain organic rice blend, as I was serving four people. The red onion turned the rice a lovely pale pink, which was a hoot considering the holiday and made for a nice contrast to the gleaming white fish and flash stir-fried broccoli and garlic I served on the side. I used the butter (Plugra), and it was delicious, but I also had a LOT more rice than your recipe called for, so perhaps that made the difference. I used more zest in the rice while cooking and added the remainder of the lemon juice at the end. I also substituted the juice of one blood orange for the white wine and used parchment cooking bags, which are more convenient. Thanks for another wonderful dinner.
Amazing! I would definitely double the amount of rice if cooking for four - it was a good amount for two.
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