Green Rice

• 1 small garlic clove, finely diced
• 1 eschallot, finely diced
• 25 ml (1

Lightly sweat the garlic and eschallot in the grapeseed oil. Add the green rice and stir well. Add the chicken stock so that it just covers the rice. Cover the rice with a cartouche. Cook over low heat for approximately 20–25 minutes or until rice is just tender. Alternatively, cook in a rice cooker. Store, covered, in the refrigerator until required.