1 Video | Photo: Rice Pilaf Garden Style Recipe
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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By luvtocook3353
on March 11, 2012
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Very Tasty, moist and the best I've ever had.
By anitarepya_12782145
michigan city, 53
on January 08, 2012
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I served this rice with Rachel Ray's spinache stuffed chicken it was great the only thing i did was take another post advice and added 10-15 min to the cook time, I also added with the chicken stock matchstick carrots instead of the tomatoe(my kids don't like
By homicidemd
Bethlehem, PA
on December 14, 2011
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It was pretty good. However, as previous reviews have stated, the amount of salt during the cooking is woefully inadequate. I did find that by doubling the parmesan and increasing the salt by 25% it was much better. The only other contention that I have is the cook time. I found that the time was way too short for the rice to properly cook. I had to "eye-ball" the last 10 to 15 minutes to insure that it was completely cooked. Otherwise, I thought this had much more taste than most pilafs that I've tried. Also, you can substitute vegetable broth for the chicken broth to make it a vegetarian dish. While you can skip the butter, I wouldn't recommend a "vegan" variation since the parmesan cheese is crutial to finaly flavor of this dish.
Read all 25 reviews