for 4 person

Rice

2 bunch	coriander, roughly chopped
2 dl	water
1 tbsp	oil
2	spring onions incl. green parts, onions finely sliced, greens set aside
250 g	long grain rice
5 dl	beef bouillon
200 g	frozen peas, defrosted
50 g	pistachios

Meat

1 tbsp	oil
2	rib eye steaks (each approx. 200 g)
½ tsp	salt
a little	pepper
2 tbsp	honey mustard
2 tbsp	pistachios

How it's done

Rice

Place the coriander and water in a blender, puree. Heat the oil in a pan. Add the onions and sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the coriander water and stock, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. over a medium heat. Add the peas, simmer for approx. 5 mins. Cut the reserved spring onion greens into strips, add along with the pistachios, mix.

Meat

Heat the oil in a frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove the pan from the heat, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the rice and mustard. Sprinkle with the pistachios.

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