This is such a quick and easy recipe to whip up. A lovely lunch or side serving at dinner alongside some poached chicken.
Makes 6 servings
2 tbsps olive oil
1 tbsp unsalted butter
½ cup finely chopped spring onions
1 ½ cups long-grain white rice
2 cups chicken stock
1 cup water
1/2 clove garlic
½ cup roasted almonds*
¼ cup chopped fresh flat-leaf parsley
1. heat the oil and butter in a large pot over a medium to high heat. Add the spring onions and garlic and reduce to a low heat. Cook, stirring occasionally for about 8-10 minutes or until tender.
2. add the rice and cook for 2 to 3 minutes, stirring to lightly toast.
3. add the chicken stock and water, stirring to combine, and raise to a high heat and bring to a boil.
4. reduce to a low heat and simmer, covered, until all the liquid has been absorbed by the rice (15-2-minutes). Remove from the heat and stir in the almonds and parsley.
*to roast the almonds, place on a baking tray in a 180C oven for 15 minutes or until lightly golden.
Wheat free – Gluten free