Serves: 4 at home or 24 tastes in the classroom
Fresh from the garden: parsley, coriander, spring onions, baby spinach leaves
Recipe source: Stephanie Alexander’s Cook’s Companion
- metric measuring spoons & cups
- chopping boards & non-slip mats
- medium knives
- heavy-based saucepan
- wooden spoon
- serving dishes
- 1 tbsp extra-virgin olive oil
- 40 g butter
- ½ cup finely chopped parsley
- 2 tbsp finely chopped coriander leaves
- 1 cup finely chopped spring onions
- 2 handfuls baby spinach leaves
- 1 cup long-grained rice
- 1½ cups water or stock
- sea salt
- freshly ground black pepper
- freshly grated parmesan (optional)
|What to do
- Set out your ingredients.
- Chop the herbs and spring onions.
- Wash and dry the spinach leaves.
- Rinse the rice using the sieve until the water runs clear.
- Heat the oil and half the butter in a heavy-based saucepan. Add the herbs, spring onions and spinach and cook for a few minutes, stirring.
- Add the rice and cook, stirring, until the grains look shiny and are flecked with green.
- Add the water (or stock) and salt. Bring to the boil over a moderate heat, then turn the heat to very low, cover the pan and cook undisturbed for 20 minutes.
- Stir remaining butter into the rice with a fork.
- Turn into hot serving dishes, grind over pepper and sprinkle with parmesan.