recipe inspired by Ottolenghi's Basmati Rice & Orzo recipe in Jerusalem
2 cups basmati rice
2 1/2 cups chicken stock
1 tablespoon butter
1 cup leftover roasted potatoes, diced
1. Put 2 cups of rice in rice cooker. Add chicken stock to the 2 cup fill line and cook. While rice is cooking, melt butter in large saute pan. Fry potatoes in butter, turning as needed, until heated through about 10 minutes. Once rice is cooked transfer to a large bowl and mix in potatoes.
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