2 Tbsp olive oil
⅓ cup risoni
1 red onion, finely chopped
2 cloves garlic, crushed
1 ½ cups basmati rice
1 litre chicken stock
¾ cup finely chopped parsley
½ cup natural almonds, toasted
2 Tbsp lemon juice
salt and pepper to taste
½ cup pitted Sicilian olive, halved
- Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add risoni, onion and garlic. Cook, stirring occasionally, for 5 minutes, or until risoni is golden brown. Add rice. Cook, stirring for 2 mins.
- Stir in stock. Bring to boil. Cover with lid. Simmer over a low heat for about 15 minutes, or until liquid is absorbed and rice is tender. Remove from heat.
- Stir in parsley, almonds and juice. Season with salt and pepper. Transfer to a serving dish.
- Serve pilaf sprinkled with olives.