Herb Pilaf

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Herb Pilaf

 

 

8 teaspoons olive oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, crushed

1 1/2 cups basmati rice

2 1/2 cups chicken-style stock

1/3 cup finely chopped fresh flat-leaf parsley leaves

4 teaspoons finely chopped fresh chives

1 lemon

1/4cup slivered almonds, toasted

 

 

1. Heat oil in a saucepan over medium-high heat. Cook onion and garlic,

stirring, for 3 to 4 minutes or until onion has softened.

 

2. Add rice. Stir to coat.

 

3. Add stock. Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15

minutes or until rice is tender.

 

4. Using a citrus zester, remove rind from lemon.

 

5. Add parsley, chives, lemon rind and almonds to rice mixture. Stir to combine.

Serve.

 

 

Serves 4.