Rice a la Grecque
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 500 | g | KNORR USA Long Grain Rice |
| 125 | g | Green peas, frozen |
| 1 | pc | Onion(s) , finely chopped. |
| 1 | l | KNORR Chicken Bouillon |
| 2 | pc | Pepper(s) , 2 Red and Green Peppers, finely chopped. |
| Knorr Tomato Pronto Sauce | ||
| KNORR Aromat Regular | ||
| 50 | g | Butter |
Preparation
1. Melt 25g of the butter in a saucepan.
2. Add the chopped onion and cook without colouring.
3. Add the rice, mix well and continue cooking until the rice becomes opaque.
4. Add exactly twice the volume of stock of the raw rice.
5. Add the Aromat, bring to the boil, cover with a lid and cook in amoderate oven for 10 minutes.
6. Remove from oven and add the peas, peppers and the tomato pronto.
7. Cook for a further 5 minutes or until the rice has absorbed all the stock.
8. Mix the remaining butter and serve.
9. Serve with Lamb Kebabs.
NOTE: Grecian rice may also be served cold as a salad, in which case HELLMANN'S Vinaigrette may be sprinkled through the rice just before serving.
