Almond rice pilaf

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