Ingredients:
AprèsVin Chardonnay Morocco Oil
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3 Tbsp, divided
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0.9 oz
|
|
Long-grain white rice
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1 ½ cups
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9.6 oz
|
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Water
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2 ¼ cups
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18 oz
|
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Scallions, finely diced
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1 cup
|
1.4 oz
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2 large scallions
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Parsley, stemmed and finely chopped
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4 Tbsp
|
0.2 oz
|
|
Mint, finely chopped
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2 Tbsp
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0.1 oz
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15 mint leaves
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Lemon peel, white pith removed and finely chopped
|
2 Tbsp
|
0.4 oz
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The peel of one small lemon
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Lemon juice
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1 Tbsp + 1 tsp
|
0.4 oz
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The juice of one small lemon
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Raisins
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½ cup
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2.8 oz
|
|
Almonds, slivered
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½ cup
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1.5 oz
|
|
Salt
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¼ tsp
|
0.025 oz
|
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Pepper
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¼ tsp
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0.025 oz
|
|
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Recipe: 1. Heat 1 Tbsp of the AprèsVin Chardonnay Morocco Oil in a large saucepan over medium heat. Stir in the rice and sauté for 3 minutes, stirring frequently.
2. Stir the water into the sautéed rice and increase the heat to high.
3. Bring the rice to the boil. Cover the saucepan and reduce the heat to a low simmer. Cook until the rice has absorbed the water, about 15-20 minutes.
4. While the rice is cooking, combine the scallions, parsley, mint, lemon peel and juice, raisins, almonds, salt and pepper in a large mixing bowl. Set aside.
5. When the rice is cooked, scrape it immediately into the herb mixture and stir well to combine.
6. Stir the remaining 2 Tbsp of the AprèsVin Chardonnay Morocco Oil into the rice mixture.
7. Scrape rice mixture into a serving bowl and serve immediately.
Prep Time: 30 min
Servings: 4
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Recipes 
