Saturday, October 4, 2014

370/984 - Green herb pilaf

This was the final recipe from The Cook's Companion that featured in our recent dinner party.

I must have had the heat too low in the simmer phase as the rice was still not cooked after twenty minutes. I left it a bit longer and added a dash more water and things seemed to turn out OK. Instead of serving this hot, I opted to stir the butter, herbs and cheese into the rice and refrigerate it until dinner time. 

All of the green elements - spring onions, parsley, coriander and spinach - were lovely in this dish. I would be interested to try this again one day and to serve it hot as per Stephanie's suggestion. 

What a great excuse to have to make this again!

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