3 T. spoons of Olive Oil
3 spring onions finely chopped
2 cups of Basmati rice
2 pyramid tea bags of Oreanthi Light + Lean herbal tea (cut and remove the paper tags)
4 cups of water
Freshly ground pepper
Salt (1 level t. spoon)
Sauté the spring onions in the olive oil add the rice and stir well for 1 minute. Add the water, salt pepper and tea bags. Bring to boil in a lid covered pan and simmer until no water is left. Remove the lid and tea bags and take off the stove. Cover the pan with a cotton kitchen towel and leave the pilaf to stand until all moisture is evaporated.
This dish goes well with grilled minced meat kebab laced with cumin and cayenne pepper or grilled salmon fillets marinated in olive oil, lemon juice, salt and freshly ground pepper.