Ingredients
- 2 tablespoons olive oil
- 1/3 cup shallots, sliced
- 1 cup jasmine rice, dry (142g)
- 1 3/4 cups chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/4 cup parsley, chopped
How to Make
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Step 1: 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.
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Step 2: 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.
We hope you enjoy this recipe!
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