Name: Rice Pilaf Garden Style
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 to 10 servings
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

Watch how to make this recipe.

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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Rice Pilaf Garden Style

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