Spring Vegetable & Herb Pilaf

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recipe by Cormac Walsh

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    532

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 work here, but mint adds wonderful freshness.

recipe updated Sep 14, 2020

Ingredients

  • Leek icon
    Leek
    1 (about 90 g)
  • Zucchini icon
    Zucchini
    1 (about 195 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Green beans icon
    Green beans
    150 g (about 1 ¼ cups)
  • Frozen peas icon
    Frozen peas
    150 g (about 1 ¼ cups)
  • Mint icon
    Mint
    1 tbsp (about 1.65 g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (about 3.9 g)
  • Fresh chives icon
    Fresh chives
    1 tbsp (about 3 g)
  • Fresh oregano icon
    Fresh oregano
    1 tbsp (about 5.55 g)
  • Flaked almonds icon
    Flaked almonds
    50 g (about ½ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (about 27.3 g)
  • Lemon zest icon
    Lemon zest
    1 (about 8 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Basmati rice icon
    Basmati rice
    300 g (about 1 ½ cups)
  • Vegetable stock icon
    Vegetable stock
    600 ml (about 600 g)
  • Lemon juice icon
    Lemon juice
    1 (about 28 g)

Tools

  • kCook icon Frying pan

Step preview

  1. Add extra virgin olive oil, leek, zucchini, lemon zest, garlic clove and salt & pepper to a clean frying pan
  2. Cook gently in frying pan - approx 5 min, medium-low heat
  3. Add basmati rice and vegetable stock to the frying pan
  4. Boil
  5. Reduce in frying pan until simmering and cover - approx 10 min
  6. Add green beans and frozen peas to the frying pan
  7. Cook in frying pan - approx 5 min
  8. Reduce in frying pan - low heat
  9. Let rest - approx 5 min
  10. Add lemon juice, mint, fresh parsley, fresh chives and fresh oregano to the frying pan
  11. Top with flaked almonds
  12. Serve immediately
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