Recipe: Parmesan rice

I'm in the midst of a massive clean out of my kitchen cupboards, which means I'm looking for all kinds of ways to use up everything I have without going to the grocery store.

So I love this recipe for parmesan rice for two reasons: It helped use up the broth and rice I had on hand. And it's super yummy.

It's a quick and easy side dish that made enough for more than a couple of dinners for my crew. My husband didn't think it would keep well as a leftover. But, on the second day, we all agreed it was even better.

1/2 cup grated Parmesan cheese

In a pot, cook the onion in the melted butter until its translucent. Add in the garlic and rice and stir for a minute or two. Then pour in the broth and milk. Let the mixture simmer, then cover the pot and cook for 10 to 20 minutes, depending on how long it takes for the rice to cook.

Take it off the heat and mix in the Parmesan cheese. (The recipe also called for 1 tablespoon of lemon juice, but I skipped this step.)

Serve!