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Tasty vegetarian dishes couldn't be easier with this silky-smooth peppery pilaf. Rice cooked in vegetable stock until tender and full of flavour gets brought up a notch with crème fraîche and pecorino for a cheesy tang. Fresh veggies are stirred in for a touch of colour, and finished with shedded basil for freshness. Enjoy! See method
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Heat the oil in a large, lidded frying pan over a low-medium heat. Fry the onion and peppers for 5 mins until softened. Add the garlic and rice; fry, stirring, for 1 min.
Stir in the beans and 950ml stock. Bring to the boil, cover, reduce the heat to low and bubble gently for 10 mins until the rice is just tender. Remove from the heat and leave to stand for 10 mins, still covered.
Stir in the pecorino, crème fraîche and enough of the remaining stock to get a risotto-like consistency. Stir in the shredded basil and season. Spoon into bowls and scatter with the whole basil leaves to serve.
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