Herbed Rice Pilaf
Heat 1 tablespoon olive oil and 1/2 oz / 20g butter in large pan. Add ½ cup finely chopped parsley, 2 tablespoons finely chopped coriander/cilantro, 1 cup finely chopped green onions and 2 handfuls chopped baby spinach leaves (can add any other fresh herbs you like). Cook for 1 min stirring. Add 1 cup rice and stir until well coated with herbs. Add 1 ½ cups of water or chicken stock, bring to the boil then reduce heat and simmer for 20 mins undisturbed. Stir through a spoonful of butter and top with grated parmesan or pecorino cheese.
