Hiker’s rice

• 3 French shallots
• 1 red chilli
• 10 chives
• 3

Preheat the oven to 200°C.

Peel and finely chop the shallots.

Finely chop the chilli and chives.

Heat the olive oil in a flameproof baking dish and sauté the shallots until they are translucent. Add the rice and sauté for 2 minutes on a low heat.

Pour in