750ml (1 1/4 pt) water
1 tsp salt
1 tsp grated lemon peel
2 cloves garlic, peeled and finely chopped
1/2 stick (2 oz) 50 g butter, divided
300 g (10 oz) white rice
40 g (1 1/2 oz) Watercress (salad cress), chopped
4 oz (100 g) onion, chopped
2 oz (50 g) spring onion, chopped
15 g (l 1/2 oz) parsley, chopped
1/2 tsp black pepper
salt to taste
1 tsp salt
1 tsp grated lemon peel
2 cloves garlic, peeled and finely chopped
1/2 stick (2 oz) 50 g butter, divided
300 g (10 oz) white rice
40 g (1 1/2 oz) Watercress (salad cress), chopped
4 oz (100 g) onion, chopped
2 oz (50 g) spring onion, chopped
15 g (l 1/2 oz) parsley, chopped
1/2 tsp black pepper
salt to taste
method
1. Watercress, onions and parsley give colour and flavour to rice in this dish. For extra flavour, cook the rice in chicken or vegetable stock.
2. Bring water, salt, lemon peel, garlic and 25 g/1 oz butter to the boil. Add the rice, stir well, cover and reduce heat.
3. Cook the rice at low heat until it is tender and the water is absorbed, 20 = 25 minutes.
4. While the rice is cooking, rinse the watercress thoroughly. Remove the leaves and chop.
5. Melt remaining butter in a frying pan. Saute onions for 5 minutes, then add watercress and remaining ingredients and saute 5 minutes longer.
6. Stir into cooked rice.
2. Bring water, salt, lemon peel, garlic and 25 g/1 oz butter to the boil. Add the rice, stir well, cover and reduce heat.
3. Cook the rice at low heat until it is tender and the water is absorbed, 20 = 25 minutes.
4. While the rice is cooking, rinse the watercress thoroughly. Remove the leaves and chop.
5. Melt remaining butter in a frying pan. Saute onions for 5 minutes, then add watercress and remaining ingredients and saute 5 minutes longer.
6. Stir into cooked rice.
serving amount
serves 6 - 8
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