Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par

READY IN: 25mins
Recipe by MarieRynr

This is the perfect summer accompaniment to grilled meats. Very colourful and full of flavour.

Top Review by BettyBoop330

I made this today - will be eating it soon, and will return to rate it. I used 4 med. zucchini, and it took longer to roast it - used a slightly lower temp. Used 3 cups of chicken broth, and very little salt. It was difficult for me to pick some basil leaves as the dog was frightened of distant thunder, and was hovering by the kitchen door, so I left it out. The result was great - will definitely make again. I would have been happy with even more zucchini - great way to use up a glut in your garden! Unfortunately the system won't let me rate the recipe - I would give it a 4.5* as family members loved it! the half point is because of the changes I thought were needed.

Ingredients Nutrition

Directions

  1. Preheat oven to 400*F.
  2. Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
  3. Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
  4. Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.

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