serves 2
6 oz long grain rice (about 7 Tbs)
2 cloves garlic
1 small handful flat leaf parsley
4 Tbs Olive’s Oil
25 drops Res Rose
2 tsp Res Mountain Pepper
1/2 tsp salt
Boil the rice in salted water until cooked through. In
the meantime, finely chop the garlic and parsley and
add to a sauté pan with the Olive’s Oil, the Res and
salt. Sauté until the garlic just begins to cook. Drain
the rice, add to the pan and sauté over medium heat
for about 2 minutes. |
