Rice Pilaf Garden Style

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 1/2 cups basmati rice
  • 1 1/2 cups orzo pasta
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/4 cup minced shallots
  • 1 1/2 cups shredded zucchini
  • 1 1/2 cups sliced cremini mushrooms
  • 3 cups low-sodium chicken stock
  • 1 cup seeded and diced Roma tomatoes
  • 2 tablespoons chopped Italian parsley leaves
  • 1 teaspoon grated lemon zest
  • 1/2 cup grated Parmesan
  • 1 teaspoon freshly crackled black pepper
  • Salt
Directions

In a large pot, heat olive oil and butter over 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. Add the zucchini 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. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.


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    Recipe courtesy of Food Network Kitchen