A very good excuse for always making a little extra rice.
into bite-size pieces, discarding the hairy ends and the tippy-tops. Drop the pieces in the skillet, spread them out evenly, and then let them sit undisturbed for about 5 minutes. You’re not going to get a char on these like you would if they were in
, but that’s okay. You just want them to get tender and take on a bit of color. Once they’re at that point, it’s time to add in the rice.Keep the heat at medium. You’ll still have some olive oil in your pan, but you want to add a bit more, so that it lightly but completely coats the bottom. This is the key to crisping up your rice. As the great, fat is not just flavor—it’s also the cooking medium, a.k.a. the stuff that carries the heat to the rice and gets it crackling and golden-brown.
While the frittata is baking, pick the leaves from some tender herbs. You can use whatever you like, which for me is a combination of
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