Riso all’aglio e alle erbe

Ingredienti

• 1 1/2 cups rice (rinsed (see note 1 on type of rice))
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 medium white onion (finely diced)
• 8 cloves garlic (minced)
• 4 to 5 sprigs fresh thyme
• 1 tsp chicken bouillon powder (or 1 chicken bouillon cube, crumbled)
• 1 tsp salt (or to taste)
• 1 tsp white pepper
• 1/2 tsp chili flakes
• 2 cups water
• 2 tbsp chopped fresh parsley
• scallions (chopped)
• 1 tbsp butter (optional)

Preparazione

1. 1

   Remove the parsley leaves from the stems and finely chop them. Finely dice the onion, mince the garlic, and chop the scallions.

2. 2

   Heat the butter and olive oil in a medium pot over medium heat.

3. 3

   Add the onion and cook for 3 to 4 minutes, until softened and translucent.

4. 4

   Stir in the garlic and cook for about 30 seconds, until fragrant.

5. 5

   Add the rinsed rice and stir for 1 to 2 minutes until lightly toasted and coated in the butter.

6. 6

   Stir in the chicken bouillon, salt, white pepper, and chili flakes. Keep stir frying.

7. 7

   Pour in the water and add the thyme sprigs. Allow to cook for 20 minutes or until the rice is tender and the water has been absorbed.

8. 8

   Remove the thyme sprigs, stir in the chopped parsley, mix well then serve.