Meals and Courses

  • 1 tablespoon vegetable oil
  • 180 g (6 oz) long-grain rice
  • 300 ml (½ pint) chicken stock
  • 4 tablespoons chopped parsley
  • 4 tablespoons chopped basil
  • grated rind of 2 unwaxed lemons
  • 50 g (2 oz) Parmesan cheese, freshly grated
  • salt and pepper

Heat the oil in a saucepan, add the rice and turn it, stirring regularly until the grains are fully coated in the oil and become transparent.

Warm the chicken stock and pour it over the rice. Add the parsley, basil and grated lemon rind. Season and cook, covered, for around 15 minutes over a gentle heat.

Serve hot, with the grated Parmesan cheese.

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