Name: Zucchini and tomato pilaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 2 zucchini, cut into 1cm cubes; 1/2 red onion, chopped; 2 clove large garlic, finely chopped; 2 medium tomatoes, peeled, seeded, chopped; 1 teaspoon oregano, chopped; 1 1/4 cup (250g) basmati rice; 2 1/2 cup (625ml) chicken stock; 1/4 cup chopped parsley; 1/4 cup chopped basil; shaved parmesan, to serve

Zucchini and tomato pilaf

Serves 4

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Ingredients

1 tablespoon extra virgin olive oil

2 zucchini, cut into 1cm cubes

1/2 red onion, chopped

2 clove large garlic, finely chopped

2 medium tomatoes, peeled, seeded, chopped

1 teaspoon oregano, chopped

1 1/4 cup (250g) basmati rice

2 1/2 cup (625ml) chicken stock

1/4 cup chopped parsley

1/4 cup chopped basil

shaved parmesan, to serve

Method

1.Heat 2 teaspoons of oil in a large heavy-based saucepan on medium. Add zucchini and cook for 3 minutes, stirring, until lightly browned. Remove with a slotted spoon and set aside.

2.Heat remaining oil in same pan. Add onion and garlic and cook for 1 minute. Add tomato and oregano and season to taste. Cook for 2-3 minutes, stirring frequently, until liquid evaporates.

3.Stir in rice and stock and bring to boil. Reduce heat to low, cover and simmer for 25 minutes, until rice is tender. Gently stir in zucchini, parsley and basil. Serve topped with parmesan and a grinding of black pepper.

Stir through flaked cooked chicken or canned tuna for added flavour and protein.
Note

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Ingredients

Method

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