Spring onion and herb pilaf

Tam West

This simple rice dish is great with chicken and perhaps a tomato salad. You can add other chopped herbs and microgreens but I find parsley is child-friendly.

Ingredients

1 Tbsp	Olive oil
25 g	Butter
1 bunch	Spring onion, trimmed and finely chopped
1 cup	Long grain rice, rinsed (Main)
1 ½ cups	Chicken stock
¼ cup	Parsley, finely chopped
2 handfuls	Baby spinach, roughly torn if large, optional

Directions

1. Heat butter and oil in a heavy-based saucepan. Add the spring onions and cook until they begin to soften. Add the rice and cook, stirring, until the grains are coated in oil and butter.
2. Add the chicken stock and season. Bring to the boil then reduce the heat to as low as you can, cover saucepan and cook without lifting the lid for 20 minutes. Using a fork, stir through the parsley and baby spinach leaves, if using.