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Ingredients

1 1/4 cups (250g) white medium-grain rice
1 tablespoon olive oil
3 tablespoons pine nuts
2 garlic cloves, thinly sliced
4 spring onions, finely chopped
1 1/2 cups (375ml) Massel salt reduced chicken style liquid stock (see notes)
2 roasted red capsicums, cut into strips
Juice of 1 lemon
1 small zucchini, cut into ribbons using a vegetable peeler
Shaved parmesan (optional), to serve

Method

Step 1 Cook the rice in a pan of boiling salted water until cooked but still firm to the bite, then drain well.
Step 2 Heat olive oil in a large, deep frypan over medium heat and cook pine nuts, stirring, for 2 minutes or until golden. Add garlic and spring onion and cook, stirring, for 1 minute. Add stock and bring to a simmer over medium heat. Add capsicum, lemon juice, zucchini and rice, then season to taste. Cook for 2 minutes or until heated through. Divide among bowls and top with the shaved parmesan, if desired, and black pepper.

Risi al pinoli (lemon & pine nut rice with roast capsicum)

How to make Risi al pinoli (lemon & pine nut rice with roast capsicum)

Ingredients

Method