Tazmanian rice was one of Outback's favourite dishes. It has a sophisticated flavour, a perfect side for any fancy entrée.
Ingredients
- 2 cups long-grain rice
- 4 cups vegetable broth
- ½ cup sliced almonds
- ½ cup red pepper
- ½ cup champignon
- ½ cup scallion
- 1 tablespoon butter
- ½ lemon juice
- 1 teaspoon salt
- ¼ teaspoon basil
Mise en place
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Dice the red peppers and the champignons
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If you can’t find sliced almonds, thinly slice them.
Directions
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Heat a large pot over medium heat with vegetable broth. Once it starts to boil, add the rice, partially covering it with the lid.
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Heat a non-stick frying pan, and cook the almonds with butter over medium heat. Cook until the almonds get a nice golden brown colour.
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When the vegetable broth simmers to the same level as the rice, add ½ cup of water and let it simmer for a little longer.
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Once the rice is cooked, add the champignons and stir everything together to incorporate.
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Add the ref peppers, lemon juice, basil and salt. Cover the rice and let it cook for 5 more minutes.
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Add the almonds and scallions before serving.