-
-
Add this recipe to your binder
This recipe is in your binder
-
Courgette, pea and lemon pilaf recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
21 ratings
Try a veg-packed pilaf recipe with courgette and peas for a simple family dinner that's ready in just over half an hour. With hearty long-grain rice, tangy pesto, lemon and mint, this vibrant dinner idea is seriously summery and really delivers a flavour kick. See method
Ingredients
- 1 tbsp olive oil
- 2 large courgettes, diced
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 300g long-grain rice
- 1 lemon, zested and juiced
- 1 vegetable stock cube, made up to 600ml
- 150g frozen garden peas
- ¼ x 190g jar spinach and ricotta pesto (or green pesto)
- 10g fresh mint, leaves only, finely chopped
- 100g spinach
White rice can always be swapped for brown (check cooking instructions for timings)
Each serving contains
-
Energy
1735kj
411kcal
21%
-
Fat
8g
12%
-
Saturates
2g
8%
-
Sugars
9g
10%
-
Salt
1.4g
24%
of the reference intake
Carbohydrate 77.1g
Protein 11.1g
Fibre 5.3g
Method
- Heat the oil in a large, deep, lidded frying pan over a medium heat. Add the courgette and fry for 3-4 mins until just tender and starting to brown, then transfer to a plate with a slotted spoon. Return the pan to a low heat, add the onion, cover and cook gently for 6 mins. Stir in the garlic and cook, uncovered, for 2 mins. Add the rice and lemon zest and stir to coat.
- Pour in the stock, stir once and bring to the boil. Cover and simmer over a low heat for 10 mins. Add the peas and reserved courgette, then cook, covered, for 5 mins more, or until the rice is completely tender and the stock has been absorbed.
- Use a fork to stir through the pesto, lemon juice and most of the mint; season well. Cover and set aside for 5 mins to let the rice u up. Stir in the spinach and scatter with the remaining mint to serve.
See more Healthy dinner ideas