May 16, 2017
Dinner, Side Dishes, Rice,
White Rice, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Herbs, Kosher Meat more
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"Recipe source: Cooking Light (June 2017)"
In a saucepan over medium high heat heat the oil and then add the shallots, saluting for 3-5 minutes. Add rice and cook 2 more minutes, stir to coat. Add stock, salt, pepper and bay leaf to pan and bring to a boil.
Reduce heat, cover and simmer for 18-20 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Discard bay leaf and stir in parsley.
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I scaled the recipe back for 1 serve but when I measured the rice I thought there would not be enough so I scaled it up for 2 serves and what cooked up was definitely 2 serves but after cooking the rice (I used Doongara a low GI white rice) and it cooked a bit quicker than stated but that didn't surprise me so I think 1 serve would be difficult to achieve a good result but the result I got was really good and thoroughly enjoyed thank you ellie made for Billboard Recipe Tag game.