Melt butter in a large skillet and sauté onion until tender. Stir in water and salt; bring to a boil. Add rice, cover, reduce heat to simmer and cook until all liquid is absorbed; about 10 minutes. ~ Stir in feta, pistachios, mint, lemon zest, and pepper. ~ Serve.
Added: 1437 days ago by
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A twist on a classic stew chicken recipe from Trinidad and Tobago. This time we'll be adding some chickpeas (Channa) to give it a bit more body and flavor to the stew chicken dish.
Added: 1442 days ago by
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