Fresh-flavoured rice that will complement grilled slices of aubergine or a vegetable kebab (see vegetable kekabs and chermoulah sauce) - I made this up many years ago and it's sensational.
Ingredients - serves 4
1 shallot, chopped
200ml long grain rice
20g butter
1 tbsp soy sauce
1 green chilli, seeded & chopped
500ml of vegetable stock or bouillon
grated zest and juice of 1 lime
1/2 tsp salt
pepper
4 tbsp chopped coriander leaf
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Method
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 vegetable stock 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. Finally, fold in the lime zest, juice and chopped coriander.
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