Coriander Rice

    40 minutes

    Rice is toasted and then cooked with a herb and vegetable past of onion, capsicum, coriander and parsley. Great with roast chicken.

    Be the first to make this!

    Serves: 4 

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

    Preparation: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 margarine 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)