Spring Onion and Herb Rice Pilaf

By JimMac

Ingredients

• 1 Tbsp Olive oil
• 25 g Butter
• 1 bunch Spring onion, trimmed and finely chopped
• 1 cup Long grain rice, rinsed
• 1 1/2 cups Chicken stock
• 1/4 cup Parsley, finely chopped
• 2 handfuls Baby spinach, roughly torn if large, optional

Preparation

Step 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.
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.