|1 1/2 cups||basmati rice|
|2 tablespoons||olive oil|
|2||medium leeks, washed and sliced|
|1 teaspoon||freshly grated nutmeg|
|2 1/2 cups||vegetable stock|
|1 bunch||watercress, leaves picked (see note)|
|1/2 cup||chopped fresh flat leaf parsley|
|1/3 cup||chopped fresh mint|
|shaved parmesan to serve|
|sea salt and freshly ground black pepper to taste|
Rinse the rice under cold running water until the water runs clear.
Heat the olive oil in a medium saucepan over medium heat and cook the leeks for 5 minutes or until tender. Add the nutmeg and cook for a further 1 minute or until aromatic. Add the rinsed rice and stir for 1-2 minutes or until coated with oil and slightly toasted. Add the stock and stir, increase heat to high and bring to the boil. Reduce heat to low, cover and simmer gently for 15 minutes or until all the liquid has been absorbed (use a simmer pad if necessary).
Remove the saucepan from the heat, remove the lid and sprinkle the watercress, parsley and mint over the rice. Cover with the lid again and stand for 3 minutes. Stir the rice with a fork to separate the grains and mix the watercress and herbs through the rice. Season to taste with salt and pepper. Serve immediately topped with the parmesan.
Note: If you live in Brissie, you can often get watercress at the green grocer at Fairfield Gardens, or at some of the shops in the Valley. If you can't get your hands on watercress, English spinach, stemmed and roughly torn, will do just as well.
Note 2: If you're keen on pilafs, take a look at these three pages of pilaf recipes, many of which look pretty good.