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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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 tbsp chopped Italian parsley leaves
1 tsp grated lemon zest
1/2 cup grated Parmesan
1 tsp freshly crackled black pepper
Salt
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.
Serves 8-10
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GARDEN-STYLE PILAF
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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 tbsp chopped Italian parsley leaves
1 tsp grated lemon zest
1/2 cup grated Parmesan
1 tsp freshly crackled black pepper
Salt
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.
Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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