Esther's savoury rice

Name: Esther's savoury rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter or olive oil; 0.5 null small onion, finely chopped (about 50g); 1 clove garlic, minced; 200 g long-grain white rice (e.g. Basmati or Jasmine); 420 ml chicken or vegetable stock; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp dried parsley (optional)

#Vegetarian #Easy #Grains

Total Time25mins

Rating0.0/ 5.0

Servings4people

Emily Johnson

@emilyjohnson

Ingredients

unsalted butter or olive oil1 tablespoon

small onion, finely chopped (about 50g)0.5

garlic, minced1 clove

long-grain white rice (e.g. Basmati or Jasmine)200 g

chicken or vegetable stock420 ml

salt0.5 tsp

black pepper0.3 tsp

dried parsley (optional)0.3 tsp

Instructions

Melt the butter or heat the oil in a medium saucepan over a medium-high heat until it shimmers.

Add the finely chopped onion and cook, stirring occasionally, until translucent, about 3–5 minutes.

Stir in the minced garlic and cook until fragrant, about 1 minute.

Add the rice and toast it for 1–2 minutes, stirring, until the grains look slightly opaque.

Pour in the stock and season with salt, black pepper and dried parsley (if using), then stir to combine.

Bring to the boil over a medium-high heat, then reduce to a low heat, cover and simmer undisturbed for 15 minutes.

Remove from the heat and rest, covered, for 5–10 minutes, allowing the rice to finish cooking in its own steam.

Esther's savoury rice

Emily Johnson

Ingredients

Instructions

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