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Sautéed Rice     Veg   HT   ACC    15mins

 

Serves 4     Hot  Vegetarian  Grains  Herbs  Accompaniment  Gluten Wheat Free  Eggless

 

Ingredients:

25g/1oz Butter

225g/8oz Cooked Saffron Rice

1 tbsp Fresh Parsley, chopped

 

 

Instructions

 

1. Melt the butter in an omelette pan, add the rice and press down well with the back of a spoon to form a thick cake. Fry over a moderate heat for about 5 minutes till the rice sets in shape.

 

2. Turn the rice cake out of the pan on to a plate. Carefully slide it back into the pan and fry the other side for 5 minutes.

 

3. To serve - turn out onto a warmed serving dish and sprinkle with the chopped parsley and cut into wedges. Serve hot.

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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