• 3 cups chicken stock
  • 1 cup brown rice
  • Juice and zest of 1 orange
  • 1 handful cilantro, chopped
  • 4 scallions, sliced

In a small pot, bring the chicken stock up to a boil, stir in the rice and cover. Turn the heat to low and simmer for about 45 minutes, until the liquid has been absorbed.

When the rice is tender, fluff with a fork and dress with the orange juice and zest, cilantro and chopped scallions.