Vegetables Recipes - Rice with Garlic and Pecans

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 2 chicken stock cubes

• 1 lemon, halved

• 30 ml/2 tbsp chopped parsley

• 2 garlic cloves

• 25 g/1 oz/1/4 cup shelled pecans

• 50 g/2 oz/1/2 cup grated Parmesan cheese

• 45 ml/3 tbsp olive oil

• Salt and freshly ground black pepper

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Method:

1. Cook the rice in plenty of boiling salted water to which the stock cubes and lemon have been added until tender.

2. Drain, and discard the lemon. Return to the saucepan.

3. Meanwhile, pound or puree in a blender the parsley, garlic and nuts.

4. Work in the cheese, then the oil a little at a time until a smooth paste is formed.

5. Tip into the hot rice and toss gently with two forks. Season to taste.

6. When glistening and well mixed, pile into a warm serving dish and serve as an accompaniment to meat casseroles.