Description
A tasty side for simple grilled chicken or meat. Being gluten-free i tend to eat a lot of rice and this makes for a great change. I love the peppery flavour of coriander. Use a gluten-free stock to make this recipe suitable to a gluten-free diet (i like to use massell brand )
Ingredients
- Green Capsicum
- Onion
- Garlic Clove
- Fresh Coriander
- Flat Leaf Parsley
- Butter
- Virgin Olive Oil
- Long-grain White Rice
- Chicken Stock
- Fresh Ground Pepper
- Coriander Leaves
Instructions
- Place the capsicum, onion, garlic, coriander and parsley in a food processor
- Blend to a fine paste
- If you dont have a processor- chop ingredients as finely as possible or use a mortar and pestle
- Set aside
- In a saucepan, heat the butter and oil
- Add the rice and fry gently for 2 to 3 minutes- until the grains become translucent
- Quickly stir the herb paste into the rice
- Continue to cook over heat for another 2 minutes, stirring constantly
- Pour in the boiling stock and season with pepper
- Bring to the boil and then reduce the heat to a simmer
- Cover and cook 10- 15 minutes, or until the rice is tender and the stock has been absorbed
- Watch closely after the 10 minute mark and add some extra water if more liquid is required
- Remove from the heat and leave to stand, with the lid covered for a few minutes
- Fluff the rice with a fork to seperate the grains and serve garnished with chopped coriander leaves or sprigs