Ingredients
- 1 Knorr Chicken Stock Pot
- 1 cup Long grain riceRinsed
- 2 tbsp Olive oil
- 1/2 cup Mint leavesChopped
- 1 Orange zest
- 1 Orange juice
- 1 Lemon zest
- 1 cup Green onionsThinly sliced
- 1/2 cup PistachiosToasted
- tbsp Soy sauceDark
I’m not one to add fruit to my food so at first sight, this recipe was not appealing to me. But I tried it nonetheless and I tell you, I’m converted. The lemon and orange zest add such a fresh taste. It looks very gourmet but it is so effortless. This light side dish goes perfectly with grilled salmon fillets to balance the richness of the fish.
Steps
1 Done | In a medium saucepan, I put the Knorr chicken stock pot, half the lemon & orange zest, orange juice, 2 cups of water and oil and bring to a boil over medium-high heat. |
2 Done | I add the rice, cover and reduce the heat. I let it simmer until all the liquid has been absorbed and the rice is almost cooked. |
3 Done | I then transfer the rice to a glass bowl (unless it needs rinsing from excess water) and using a fork, I fluff the rice. The fresh mint, half of the lemon & orange zest, green onions, pistachios and soy sauce are added to take the rice to the next level. |
4 Done | Voilà! Best served chilled. Yum! |
