Herbed Green Rice Pilaf

    40 mins

    Toasting the rice, then cooking with a herb and vegetable paste before adding stock and simmering, develops and enriches the flavour of this dish. The rice makes a great accompaniment to grilled or roast chicken.

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    Serves: 4 

    • 1 large green capsicum, quartered and seeded
    • 1 onion, quartered
    • 1 garlic clove, crushed
    • 1/3 cup fresh coriander (cilantro)
    • 1/3 cup fresh flat-leaf parsley
    • 10 g butter
    • 2 teaspoons extra virgin olive oil
    • 1 cup long-grain white rice
    • 600 ml boiling reduced-salt chicken stock
    • pepper to taste
    • sprigs fresh coriander to garnish

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place the capsicum, onion, garlic, coriander and parsley in a food processor and blend to a very finely chopped paste. Alternatively, very finely chop them all together with a knife.
    2. Heat the butter and olive oil in a saucepan, add the rice and fry gently for 2–3 minutes until the grains are translucent.
    3. Remove from the heat and stir in the herb paste. Return to the heat and cook for 2 minutes, stirring constantly. Pour in the boiling stock, and season with pepper. Bring to the boil, then reduce the heat, cover and cook gently for 10–15 minutes or until the rice is tender and the stock is absorbed.
    4. Remove from the heat and leave to stand, with the pan still covered, for 3–4 minutes. Then fork through to separate the grains. Serve hot, garnished with the coriander sprigs.

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