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Spring vegetable and herb pilaf

Name: Spring vegetable and herb pilaf
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 leek (white part only), sliced; Grated 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 or frozen peas; 2 cups (400g) Doongara 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

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by Louise Pickford

Food stylist and author

Oct 02, 2015

Full of vegetables, you can pull this pilaf together in less than 20 minutes.

2 tablespoons olive oil
1 leek (white part only), sliced
Grated 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 or frozen peas
2 cups (400g) Doongara 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

1.

Heat 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.
2.

Add the cooled rice and cook, stirring, for a further 2-3 minutes until heated through. Stir in the herbs and lemon juice.
3.

To serve, divide the pilaf among bowls, scatter with flaked almonds and serve with a dollop of yoghurt, if desired.