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Spiced Lemon Pilaf
- Steps
- Ingredients
Ingredients
Steps
- Chop zucchini into 1cm cubes and finely chop garlic.
- Wash and finely chop silverbeet.
- Heat oil and butter in a large deep frying pan over medium-high heat until sizzling. Add onion and garlic and cook for 3 minutes or until tender.
- Add rice and stir to coat in butter mixture.
- Add spices and stir.
- Add stock to pan and bring to the boil. Cover and reduce heat to low. Cook for 15 minutes.
- Taste rice to check if it is cooked. It should be soft but have a little resistance to it.
- Add zucchini and silverbeet to pan and cook for 10 minutes or until rice is tender and stock has been absorbed.
- Add lemon juice and zest.
- Season with salt and pepper. Serve.
