Rice pilaf garden style

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Ingredients

  • 15ml olive oil
  • 15g unsalted butter
  • 300g basmati rice
  • 225g orzo pasta
  • 35g minced shallots
  • 225g shredded courgettes
  • 225g sliced cremini mushrooms
  • 750ml reduced salt chicken stock
  • 150g seeded and diced fresh plum tomatoes
  • 2 tbsp chopped Italian parsley leaves
  • 1 tsp grated lemon zest
  • 50g grated Parmesan cheese
  • 1 tsp freshly ground black pepper
  • Salt

Use imperial measurements

Method

How to make Rice pilaf garden style

1) In a large pan, heat the olive oil and butter over a medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more.

2) Add the courgette and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes.

3) Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.

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