A weeknight rice plate with chervil Saffrongate
Built in a kadai using the board Saffrongate
Chervil Rice Pot Saffrongate
Time Saffrongate
Prep 30 minutes Saffrongate
Cook 16 minutes Saffrongate
Total 46 minutes Saffrongate
Serves 5 people Saffrongate
Ingredients Saffrongate
380 grams rice Saffrongate
Two teaspoons chervil Saffrongate
One spoon rapeseed Saffrongate
90 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse rice and shake it dry Saffrongate |
| Toss rice with chervil and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread rice out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until rice looks glazed Saffrongate |
| Rest rice on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the rice intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp rice Saffrongate
- Ingrid asked for extra chervil Saffrongate
More plates Saffrongate
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- Thyme Beans Salad Saffrongate
- Lavender Broccoli Roast Saffrongate
Nutrition Saffrongate
275 calories Saffrongate
15 grams of fat Saffrongate
29 grams of carbs Saffrongate
23 grams of protein Saffrongate