Pilaff rice
This delicious rice dish can be bulked out with cooked chicken and greens
SERVES
8
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
12
MINUTES
Ingredients
25g butter
2 tbsp onion or shallot, finely chopped
400g long-grain Basmati rice
975ml homemade chicken stock
salt
freshly ground pepper
2 tbsp herbs, freshly chopped (parsley, thyme, chives)
Optional
Leftover cooked chickenÂ
Baby spinach
Juice of half a lemon
Method
Melt the butter in a casserole, add the finely chopped onion and sweat for 2-3 minutes. Add the rice and toss for a minute or two, just long enough for the grains to change colour. Season with salt and freshly ground pepper, add the chicken stock, cover and bring to the boil.
Reduce the heat to a minimum and then simmer on top of the stove or in the oven 160°C for 10 minutes approx. By then the rice should be just cooked and all the water absorbed. Just before serving stir in the fresh herbs if using.
Five minutes before serving, stir through the cooked chicken and baby spinach and spritz with some lemon juice as you spoon onto plates.Â
