Spring onion and herb pilaf
Photo by Tam West
This simple rice dish is great with chicken and perhaps a tomato salad. You can add other chopped herbs and microgreens but I find parsley is child-friendly.
- Heat butter and oil in a heavy-based saucepan. Add the spring onions and cook until they begin to soften. Add the rice and cook, stirring, until the grains are coated in oil and butter.
- Add the chicken stock and season. Bring to the boil then reduce the heat to as low as you can, cover saucepan and cook without lifting the lid for 20 minutes. Using a fork, stir through the parsley and baby spinach leaves, if using.