Petrezselymes Rizs
Traditional Hungarian parsley rice: long-grain rice lightly sweated in sunflower oil, simmered in clear broth, and folded with a mountain of finely chopped fresh flat-leaf parsley.
Ingredients
- • 300g long-grain white rice
- • 600ml vegetable or chicken stock
- • 1 small white onion, finely diced
- • 1 large bunch fresh flat-leaf parsley, finely chopped
- • 2 tbsp sunflower oil or butter
- • Salt and freshly ground white pepper
Preparation Steps
Heat oil in a heavy saucepan over medium heat. Add the diced onion and sauté for 3 minutes until soft, then stir in the rinsed rice, stirring for 2 minutes until translucent.
Pour in the boiling hot stock and season with salt and white pepper. Bring to a rolling boil, then cover with a tight-fitting lid and reduce heat to low.
Simmer undisturbed for 15 minutes until the liquid is fully absorbed. Remove from heat and let sit covered for 5 minutes to steam.
Fluff the rice with a fork, add a knob of fresh butter and the mountain of freshly chopped parsley, folding through gently until fragrant and vivid green.