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Rice pilaf with parsley

Name: Rice pilaf with parsley
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 800ml chicken stock; 50g unsalted butter; 2 onions, finely chopped; 2 cups (400g) long-grain rice, rinsed, drained; 1/2 bunch flat-leaf parsley, leaves roughly chopped, plus extra leaves to serve

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by Guillaume Brahimi

Oct 03, 2015

This simple herb-flecked pilaf makes an easy side for almost any meal, with a pop of colour.

800ml chicken stock
50g unsalted butter
2 onions, finely chopped
2 cups (400g) long-grain rice, rinsed, drained
1/2 bunch flat-leaf parsley, leaves roughly chopped, plus extra leaves to serve

Method

1.

Preheat the oven to 180°C. Place stock in a saucepan over high heat and bring to the boil. Reduce heat to low and keep hot.
2.

Meanwhile, melt butter in an ovenproof saucepan with a lid over medium heat. Add onion and cook, stirring, for 8 minutes or until very soft. Add the rice and stir for 1 minute to coat grains. Add hot stock, one-quarter of the chopped parsley and 1 tsp salt, and cover with lid. Bake for 30 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes.
3.

Fluff rice with a fork, then fold through remaining chopped parsley. Transfer to a serving dish and sprinkle with extra parsley leaves to serve.