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Herby courgette rice
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300g basmati rice
2 tbsp sunflower oil
50g salted butter
1 onion, finely chopped
2 courgettes, chopped into 1cm cubes
40g dried cranberries
1 tsp salt
1 tsp chilli powder
28g pack coriander, leaves finely chopped
25g pack flat-leaf parsley, leaves finely chopped
20g pack dill, fronds finely chopped
About 2 tbsp crispy fried onions
1. Bring a large pan of water to the boil. Wash the rice in cold water 5-6 times, until the water runs clear, then rinse. Add to the boiling water and simmer for 5 minutes, until the rice is slightly soft (about 70% cooked). Drain the rice and set aside.
2. Meanwhile, heat the oil and butter in a deep pan over a low-medium heat. Add the onion and fry for 5 minutes, until it starts to soften, then add the courgette and fry for 5 minutes more. Add the cranberries, salt and chilli powder; mix well. Add the herbs and semi-cooked rice and mix well.
3. Cover the pan and cook over a low heat for 5-10 minutes, until the rice is fully cooked, then let it rest, covered, for 5 minutes. Transfer to a serving platter and scatter over the crispy fried onions.
Typical values per serving:
This recipe was first published in July 2021.
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