Lovage pilaf

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Lovage can be used – though sparingly – instead of celery in anything that would benefit from the flavour. It’s popular in Germany for soup and in Turkish cooking as a flavouring for rice, but in Wales, where it grows like a weed, the flavour of lovage is reckoned much too strong and doesn’t seem to be popular at all.

Ingredients

  • 350 g basmati or any long grain rice
  • 3 tbsp olive oil or any seed oil

Method

Rinse the rice under cold running water and reserve.

Heat the oil in a heavy pan, add the rice and turn it in the oil till all the grains are coated. Stir in the lovage and parsley, then pour in enough boiling water to cover the rice completely. Season with salt and pepper, bubble up, then lid tightly or cover with foil and simmer for 40 minutes, until the rice is tender. Uncover after