Spring Vegetable Herb Pilaf

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

The ingredient of Spring Vegetable Herb Pilaf

• 2 tbsp olive oil
• 1 leek white part only sliced
• 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 peas or frozen peas
• 2 cups 400g doongara see note 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 tbsp low fat greek style yoghurt optional to serve

The Instruction of spring vegetable herb pilaf

• 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
• add the cooled rice and cook stirring for a further 2 3 minutes until heated through stir in the herbs and lemon juice
• to serve divide the pilaf among bowls scatter with flaked almonds and serve with a dollop of yoghurt if desired

Nutritions of Spring Vegetable Herb Pilaf

fatContent: 575 273 calories
saturatedFatContent: 16 4 grams fat
carbohydrateContent: 1 8 grams saturated fat
sugarContent: 87 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 14 9 grams protein
sodiumContent: 1 milligrams cholesterol

Share this post