Rice pilaf

Grate a peeled onion on the largest holes of a box grater and press four to five large garlic cloves.

Snap the angel hair into roughly one inch pieces.

Rinse the rice thoroughly with cold water until the water runs clear.

Melt the butter in a hot heavy bottom pot, add the broken pasta and fry two to three minutes over medium to a light chestnut colour.

Add the rinsed rice, stir and fry two to three minutes more until translucent, without burning the pasta.

Add the onion, garlic and salt and cook three to four minutes over gentle medium heat to sweat the aromatics.

Stir in the bouillon base and the chicken stock.

Bring to a gentle simmer, turn to low, put on a lid and cook 15 minutes.

Kill the heat and leave the lid down 10 more minutes; 25 minutes of cook time in total.

Flip the rice to cool it, then fold in the lemon juice and chopped parsley without smushing the grains.