Rice pilaf garden style

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyEasy
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
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.

Rice Pilaf Garden Style

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