October 13, 2015


Onion - 1 (chopped)
Long grain rice - 1 cup
Hot chicken stock - 2 cups
Watercress - 3 tbsp (finely chopped)
Parsley - 1 tbsp(chopped)
Chives - 1 tbsp (chopped)
Salt, pepper, paprika as required
Pinch of tarragon
Butter to taste


  •  Microwave butter 1/2 minute in casserole uncovered.
  • Add both onions; cover and microwave 2 minutes.
  • Stir in rice, salt, pepper and paprika. Pour in chicken stock and mix again.
  • Cover and microwave 18 minutes, mixing halfway through.
  • Stir in remaining ingredients and serve.
Note: Take 2.8 L casserole with cover and microwave setting is high.

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