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Spinach and Herb Pilaff

(for 4 to 6)
1 tablespoon Olive Oil
1 tablespoon Butter
4 Scallions finely chopped
1 Tablespoon chopped fresh herbs
(Try a mix of chives, parsley and tarragon)

400g (14 oz.) Long Grain Rice
250g (9oz.) Washed Spinach Leaves
1 ltr (2 pints) Chicken Stock (best with home made)
(Use vegetable stock for a vegetarian dish)


Melt the butter with the oil in a large pot.
Fry the finely chopped scallion quickly in this.
Add the rice and stir into the vegetables until well coated with oil .
Season well with salt and pepper.
Pour in all the stock.
Bring to the boil and simmer gently for 10 to 12 mts until most of the liquid is gone.
Chop the Spinach into ribbon strips and stir this and the herbs into the rice.
Cover tightly with a lid and leave for another 5 mts before serving.
This works well as a supper dish, a starter or as a vegetable with a simple grill.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef