Vegetable pilaf

Name: Vegetable pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: bouquet garni; ½ carrot, peeled and finely diced; 375 ml (12 fl oz) chicken stock; 200 g(6 ½ oz) long-grain rice; 1 onion, finely chopped; 20 g (¾ oz) unsalted butter; 1 zucchini (courgette), finely diced; 50 g (1 ¾ oz) frozen baby peas, thawed

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
40 min

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

This brightly coloured vegetable and rice dish makes a very good accompaniment to beef stroganoff.

Ingredients

20 g (¾ oz) unsalted butter
1 onion, finely chopped

Main course
Vegetarian
Gluten-free

Method

Melt the butter in a large heavy-based pan, add the onion and cook for 1 minute until softened. Add the rice and stir to coat in the butter. Pour in the stock and add the carrot and bouquet garni. Bring to the boil, reduce the heat to low, cover and simmer for about 25 minutes, or until the rice is tender and all the liquid has been absorbed. Remove the bouquet garni.