Full ingredients list:
3/4 cup cooked black or brown rice
1/2 cup broccoli florets
1/3 cup frozen peas
1 small zucchini, diced
1 1/2 cups roughly chopped spinach or silverbeet
1/2 cup reduced-salt vegetable stock
2 tablespoons grated parmesan, to serve
1 teaspoon olive oil, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Heat a medium non-stick frying pan over medium heat. Add rice, all vegetables and stock to pan, and bring to a simmer. Cook for about 8–10 minutes, or until the liquid has been absorbed.
Step 2Season pilaf with cracked black pepper. Garnish with the grated parmesan and drizzle with olive oil.
About this recipe
First published: September 2017