Allow 1-2 of our superb lamb kebabsper person from the Riverford meat counter and grill to serve with this lovely rice.

Ingredients - serves 4

1 shallot, chopped
200ml long grain rice
20g butter
1 tbsp soy sauce
1 green chilli, seeded & chopped
500ml of chicken stock
grated zest and juice of 1 lime
1/2 tsp salt
pepper
4 tbsp chopped coriander leaf

4-8 grilled Riveford kebabs

Method

For the exotic rice, melt the butter in a saucepan and sweat the shallot for a couple of minutes over a low heat. Add the rice and turn it to coat with butter, as you would with a risotto, and then pour in the soy sauce and add the chilli. Heat the chicken stock, your own home-made is best but a Kallo stock cube would suffice, and pour over the rice. Add the salt and some pepper and cook over a low heat for about 20 minutes or until the rice is cooked. Add the lime zest, juice and chopped coriander and fold in.

Divide between 4 plates and serve with kebab(s)