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🍽️ Basmati rice with fresh herb dip

551 kcal · 30 min · 4 servings

Ingredients

• 150 g Basmati rice
• 1 small red chili pepper
• 1 clove garlic
• 1 shallot
• 2 bunch parsley
• 6 tbsp olive oil
• 2 tbsp lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Place the rice in a sieve and rinse it under running water.
2. 2. Pour the rinsed rice into a pot.
3. 3. Add one and a half times as much water as rice to the pot.
4. 4. Add a pinch of salt.
5. 5. Bring the water to a boil.
6. 6. Cover the pot with a lid.
7. 7. Turn the stove to the lowest setting.
8. 8. Let the rice cook for about 20 minutes.
9. 9. Wash the parsley under cold water.
10. 10. Shake the parsley dry.
11. 11. Pick the parsley leaves off the stems.
12. 12. Finely chop the parsley leaves.
13. 13. Peel the shallot.
14. 14. Peel the garlic clove.
15. 15. Finely chop the shallot.
16. 16. Finely chop the garlic clove.
17. 17. Wash the chili pepper.
18. 18. Cut the chili pepper in half lengthwise.
19. 19. Remove the inside of the chili, including the white membranes and seeds.
20. 20. Finely chop the chili pepper.
21. 21. Heat olive oil in a pan.
22. 22. Add the shallot, garlic, and chili to the hot pan.
23. 23. Sauté the vegetables until they are translucent.
24. 24. Add the chopped parsley.
25. 25. Sauté the parsley briefly.
26. 26. Stir in the lemon juice.
27. 27. Season the sauce generously with salt.
28. 28. Season the sauce generously with pepper.
29. 29. Let the sauce cool down.
30. 30. Place the rice on the plates.
31. 31. Top with the herb sauce.

Nutrition per serving

• kcal: 551
• Protein: 8 g · Fett/Fat: 31 g · Carbs: 60 g