Ingredients
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1 Knorr Chicken Stock Pot
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1 cup Long grain riceRinsed
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2 tbsp Olive oil
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1/2 cup Mint leavesChopped
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1 Orange zest
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1 Orange juice
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1 Lemon zest
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1 cup Green onionsThinly sliced
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1/2 cup PistachiosToasted
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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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Voilà! Best served chilled. Yum! |
