Spring Vegetable & Herb Pilaf
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recipe by Cormac Walsh
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 540
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 14 Sep. 2020
Ingredients
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- Leek
- 1
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- Zucchini
- 1
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- Garlic clove
- 2
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- Green beans
- 150 g
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- Frozen peas
- 150 g
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- Mint leaves
- 1 tablespoon
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- Fresh parsley
- 1 tablespoon
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- Fresh chives
- 1 tablespoon
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- Fresh oregano
- 1 tablespoon
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- Flaked almonds
- 50 g
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- Extra virgin olive oil
- 2 tablespoons
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- Lemon zest
- 1
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- Salt & pepper
- 1 pinch
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- Basmati rice
- 300 g
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- Vegetable stock
- 600 ml
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- Lemon juice
- 1
Tools
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Frying pan
Step preview
- Add extra virgin olive oil, leek, zucchini, lemon zest, garlic clove and salt & pepper to a clean frying pan
- Cook gently in frying pan - approx 5 min, medium-low heat
- Add basmati rice and vegetable stock to the frying pan
- Boil
- Reduce in frying pan until simmering and cover - approx 10 min
- Add green beans and frozen peas to the frying pan
- Cook in frying pan - approx 5 min
- Reduce in frying pan - low heat
- Let rest - approx 5 min
- Add lemon juice, mint leaves, fresh parsley, fresh chives and fresh oregano to the frying pan
- Top with flaked almonds
- Serve immediately