Basmati Rice Pilaf With Zucchini, Roasted Red Peppe

Name: Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini, cut into 1/2 inch cubes; 2 tablespoons olive oil; 2 teaspoons salt, plus more to taste; 1/2 teaspoon fresh ground black pepper, plus more to taste; 1 tablespoon unsalted butter; 1 medium white onion, chopped; 1 1/2 cups basmati rice, rinsed and drained; 2 1/2 cups chicken broth; 2 red bell peppers, roasted, peeled and diced; 1/2 cup chopped fresh flat-leaf parsley; 4 -5 basil leaves, cut into thin strips

Servings: persons

1 medium zucchini, cut into 1/2 inch cubes
2 tablespoons olive oil
2 teaspoons salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 tablespoon unsalted butter
1 medium white onion, chopped
1 1/2 cups basmati rice, rinsed and drained
2 1/2 cups chicken broth
2 red bell peppers, roasted, peeled and diced
1/2 cup chopped fresh flat-leaf parsley
4 -5 basil leaves, cut into thin strips

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.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium zucchini, cut into 1/2 inch cubes, 2 tablespoons olive oil, 2 teaspoons salt, plus more to taste, 1/2 teaspoon fresh ground black pepper, plus more to taste, and more.

Yes, Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions