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
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.
