![Spring vegetable & herb pilaf Spring vegetable & herb pilaf](https://wikirecipes.net/wp-content/uploads/2019/04/Spring-vegetable-amp-herb-pilaf.jpg)
- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Easy
Full of vegetables, you can pull this pilaf together in less than 20 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 leek (white part only), sliced
- Zest and juice of 1/2 lemon
- 2 garlic cloves, crushed
- 1 zucchini, finely chopped
- 150g green beans, cut into 1cm pieces
- 1 1/4 cups (150g) fresh peas or frozen peas
- 2 cups (400g) Doongara (see note) rice, cooked to packet instructions, cooled
- 1/2 cup chopped mixed fresh herbs (such as mint, parsley and chives)
- 1/2 cup (40g) flaked almonds, toasted
- 4 tablespoons low-fat Greek-style yoghurt (optional), to serve
Method
- Step 1Heat the olive oil in a large frypan over medium-low heat. Add the leek, lemon zest, garlic, zucchini, beans and peas, season with a little sea salt and freshly ground black pepper, then cook gently, stirring occasionally, for 10 minutes, until the vegetables are almost tender.
- Step 2Add the cooled rice and cook, stirring, for a further 2-3 minutes until heated through. Stir in the herbs and lemon juice.
- Step 3To serve, divide the pilaf among bowls, scatter with flaked almonds and serve with a dollop of yoghurt, if desired.
- Low sodium
- Vegetarian
Nutrition
2407 kj
Energy
16.4g
Fat Total
1.8g
Saturated Fat
7.5g
Fibre
14.9g
Protein
1mg
Cholesterol
65mg
Sodium
87.4g
Carbs (total)
All nutrition values are per serve
Notes
Doongara is a low-GI rice available from supermarkets.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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