Ingredients
Method
1.Combine crumbled stock cube and the measured boiling water in a heatproof jug; stir until dissolved.
2.Heat oil and butter in a large wide-based saucepan; add white onion and cook, stirring, until onion is soft. Add rice; cook, stirring, for 1 minute. Add stock; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes.
3.Stir in green onion and peas; cook, covered, for a further 4 minutes or until liquid is absorbed and rice is tender.
4.Fluff pilaf with a fork and stir in parsley. Serve sprinkled with nuts.
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