350 g/12 oz long-grain rice . 4 tablespoons olive oil 1shallot, chopped
2 sprigs fresh flat-leaf parsley, chopped salt and pepper Parmesan cheese, freshly grated, to serve


1.Preheat the oven to 180°C/350°F/Gas Mark 4.
2.Cook the rice in plenty of salted, boiling water for 7-8 minutes, then drain until very dry. Tip it into an ovenproof dish, stir in half the oil, cover with foil and put in the oven for about 20 minutes.
3.Meanwhile, heat the remaining oil in a frying pan, add theshallot and parsley and cook over a low heat, stirring occasionally for 5 minutes until softened.
4.Season with salt and pepper and stir into the rice. Serve with Parmesan.

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