Garlic Scape Crispy Rice

This recipe is a Toohey family favorite that was created when mom was a bit distracted while trying to make risotto one night (I am sure many of you can relate). It is a great base to a fried egg, or any type you can convince your children to eat.

Ingredients:
2 Tbsp. Olive Oil
1 tbsp. butter
2 cups of brown rice
4 cups of hot chicken stock
4 scapes chopped (do not use bulb at top it can be very tough)
1/2 cup of Parmesan Cheese
1 tbsp. Parsley roughly chopped
Salt & Pepper to taste

Heat oil in a large saucepan over medium-low heat. Add the scapes and cook, stirring for 2 minutes, being careful not to burn. Raise the heat to medium and add the rice, stirring frequently for 5 minutes. Your goal is to toast the rice. Add the hot broth 1 cup at a time: simmer over medium-low heat, stirring often until the liquid is absorbed. About 5-8 minutes. Repeat 2 more times. Add the remaining broth, give a final stir and place a lid over pan allowing it to simmer on low for 10-15 minute or until rice is tender and cooked through. Uncover, remove from heat and stir in Parmesan, butter and parsley. Salt and Pepper to taste. Serve immediately.