Cook: 15 mins
Total: 15 mins
Ingredients
- 150 g basmati rice
- 1 x 360g jar Ballymaloe 100 Recipe Sauce
- 1 litre vegetable stock
- a squeeze lemon (optional)
Method
- This couldn’t be easier – simply put the rice, Ballymaloe 100 Recipe Sauce and stock in a large saucepan, stirring to combine. Bring to a boil, then reduce the heat to medium and cook for 10–12 minutes, uncovered and stirring often so the rice doesn’t stick to the bottom of the pan, until the rice is tender.
- Season to taste with salt and pepper and add a squeeze of lemon juice (if using) to brighten up the flavour.
Chef's Tips:
Divide among four bowls and serve along with some crusty bread.