Herbed Rice recipe
information
Serve this with grilled poultry or meat. Vegetarians can simply add grated cheese instead.
ingredients
225 - 275 g (8 - 10 oz) long-grain rice
5 g (1 tsp) salt
50 g (2 oz) butter
1 onion, peeled and finely chopped
1 clove garlic, crushed
8 spring onions, washed
25 g (1 oz) freshly chopped parsley
8 basil leaves, chopped
black pepper
5 g (1 tsp) salt
50 g (2 oz) butter
1 onion, peeled and finely chopped
1 clove garlic, crushed
8 spring onions, washed
25 g (1 oz) freshly chopped parsley
8 basil leaves, chopped
black pepper
method
1. Cook the rice in 1 litre (1 3/4 pt) boiling water with the salt added.
2. Leave the pan uncovered and fork the rice occasionally for first 10 minutes.
3. Heat the butter in a frying pan and cook the onion and garlic over a low heat for 3 minutes.
4. Add the finely chopped spring onions.
5. Mix the onion mixture and the rice well. There should still be a little water left.
6. Cover with a lid and allow the remaining water to be absorbed. This will take another 5 - 7 minutes over a low heat.
7. Remove the lid and taste to make sure rice is tender.
8. Add the parsley and basil leaves. Season with freshly ground black pepper and extra salt if necessary.
2. Leave the pan uncovered and fork the rice occasionally for first 10 minutes.
3. Heat the butter in a frying pan and cook the onion and garlic over a low heat for 3 minutes.
4. Add the finely chopped spring onions.
5. Mix the onion mixture and the rice well. There should still be a little water left.
6. Cover with a lid and allow the remaining water to be absorbed. This will take another 5 - 7 minutes over a low heat.
7. Remove the lid and taste to make sure rice is tender.
8. Add the parsley and basil leaves. Season with freshly ground black pepper and extra salt if necessary.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
