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!