Spring Vegetable & Herb Pilaf
Serves
4
Total Time
30mins
Calories
551
This fresh and zesty rice dish is spring in a bowl. Packed with spring vegetables, this would make a delicious vegetarian main, or serve it as a side with grilled meat. Any mixture of your favourite herbs would...
- Leek1sliced
- Zucchini1diced
- Lemon1zest of, juice of
- Garlic clove2crushed
- Mint leaves1 tablespoonchopped
- Fresh parsley1 tablespoonchopped
- Fresh chives1 tablespoonchopped
- Fresh oregano1 tablespoonchopped
- Flaked almonds50 gtoasted
- Green beans150 gchopped
- Frozen peas150 gdefrosted
- Extra virgin olive oil2 tablespoons
- Salt & pepper1 pinch
- Basmati rice300 g
- Vegetable stock600 mlhot
Ingredients
- 1. Add extra virgin olive oil, leek, zucchini, lemon zest, garlic clove and salt & pepper to a clean frying pan
- 2. Cook gently in for 5 min, medium-low heat
- 3. Add basmati rice and vegetable stock and bring to boil
- 4. Reduce to low, cover and simmer for 10 min
- 5. Add green beans and peas and cook for 5 min
- 6. Remove from the heat and let rest for 5 min
- 7. Add lemon juice, mint leaves, fresh parsley, fresh chives and fresh oregano
- 8. Top with flaked almonds
- 9. Serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
