Serve up this herby rice with a fiery chilli and cheesy cornbread for a knockout get-together feast.
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Ingredients
- 500g basmati and wild rice blend
- 1 tbsp each fresh flatleaf parsley, coriander and chives, chopped
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Method
- Cook the rice in a large pan of boiling water for 20 minutes, until just tender. Drain and put into a large bowl.
- To serve, add the herbs, season and toss together.
Nutrition
- 175kcals Calories
- 0.2g (trace saturated) Fat
- 5g Protein
- 39.2g (0.2g sugars) Carbs
- trace Salt
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