Herb Pilaf


Difficulty:  Easy

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
  • mezzaluna
  • sieve
  • heavy-based saucepan
  • scales
  • grater
  • wooden spoon
  • fork
  • 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.

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