Factors
- 1 tbsp olive oil
- 1 onion, chopped
- 250g basmati rice
- 700ml vegetable stock
- 300g artichoke hearts, from a jar or deli counter, sliced
- 300g thickly sliced ham, decrease into chunks
- zest and juice 2 lemons
- 3 tbsp chopped mint
Manner
-
STEP 1
Warmth the oil in a gigantic pan, then add the onion and fry for about a mins except beginning to melt. Lunge within the rice, then pour within the stock and produce to the boil. Duvet and cook for 5 mins.
-
STEP 2
Add the artichokes, ham, half of the lemon zest and the total juice to the pan. Duvet and cook for 5-7 mins extra except the rice is subtle. Lunge within the mint, then divide between four bowls and scatter over the closing zest.
RECIPE TIPS
MAKE IT VEGGIE – LEMONY BEAN & ARTICHOKE PILAF
Reduce abet 100g French beans into short lengths,
then add to the rice with the stock. After
cooking for 5 mins, add a handful astronomical
beans in with the artichokes, lemon zest
and juice, then proceed as above.
Recipe from Steady Food magazine, August 2008