Coriander Rice

Coriander Rice

4saves
40min


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

Ariana Klepac

Ingredients
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

Directions
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.

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