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Rice Pilaf Garden Style

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 to 10 servings
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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



  1. 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.