• 1 tablespoon extra-virgin olive oil (EVOO), (eyeball it)
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 3 cups rice
  • 6 cups chicken stock or water
  • 1/4 cup flat leaf parsley, chopped, a handful
  • 1/2 cup smoked almonds, roughly chopped


Serves: 8 servings


In a medium pot over medium to medium-high heat, add a tablespoon of oil and a tablespoon of butter. Once the butter melts, add the onion, bay leaf and some salt and pepper. Cook, stirring frequently for 2 minutes. Add the rice and stir to coat in the butter and oil, toasting the rice for 1-2 minutes. Add the stock and bring up to a bubble, then turn the heat down to medium and cover the pot. Cook for about 18 minutes, until the rice is tender. Add the parsley, smoked almonds and fluff with fork.