Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 1 onion (finely chopped)
  • 2 garlic cloves (thinly sliced)
  • 1½ cups Jasmine/Basmati rice
  • 1 bay leaf
  • 1½ cups stock
  • 3 pieces fresh lemon peel
  • generous pinch of salt
  • juice of 1 lemon
  • 100 g toasted almond nibs
  • large handful fresh parsley (finely chopped)
  • salt (to taste)

Instruction

  • Melt the butter in a medium saucepan then add the onion and garlic and cook, covered, until soft and translucent over medium heat (approximately 7-10 minutes).
  • Add the rice and stir to coat in the butter then add the bay leaf, stock and lemon peel.
  • Allow the rice to a come to a boil then cover and lower the heat. Allow to cook gently until the stock has been absorbed (approximately 10-15 minutes) then remove from the heat and allow to steam for 10 minutes.
  • Stir in the lemon juice, almonds and chopped parsley, season to taste and serve.