Spring Vegetable Pilaf: A Flavorful Delight
A vibrant and healthy spring vegetable pilaf, perfect for a light yet satisfying meal. This recipe combines tender basmati rice with fresh spring vegetables, creating a delicious and colorful dish.
Equipment Needed
- Cutting board
- Knife
- Medium Saucepan
Ingredients
- 1.00 mediumOnion(Finely diced)
- 1.00 mediumZucchini(Diced)
- 1.00 bunchAsparagus(Trimmed and cut into 1-inch pieces)
- 2.00 tablespoonsOlive Oil
- 200.00 gramsBasmati Rice
- 1.00 literVegetable Broth
- 150.00 gramsGreen Peas(Fresh)
- 1.00 tablespoonFresh Dill(Chopped)
- 20.00 gramsAlmonds(Sliced)
- Salt and Pepper(To taste)
Instructions
Dice the onion and zucchini.
Estimated time: 5 minutes
Trim and chop the asparagus.
Estimated time: 5 minutes
Heat olive oil in a medium saucepan. Add onion and sauté for 3-4 minutes.
Estimated time: 5 minutes
Stir in the rice and cook until lightly toasted.
Estimated time: 2 minutes
Pour in vegetable broth, bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
Estimated time: 15 minutes
While rice simmers, sauté zucchini in a separate pan.
Estimated time: 5 minutes
Boil salted water, add peas and cook for 10 minutes. Add asparagus 3 minutes before peas are done.
Estimated time: 10 minutes
Drain the peas and asparagus.
Estimated time: 2 minutes
Combine the cooked rice with the vegetables.
Estimated time: 2 minutes
Stir in fresh dill and almonds (if using). Season with salt and pepper to taste. Serve warm.
Estimated time: 3 minutes