Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par

Name: Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par
Prep time: 25 min
Total time: 25 min
Yield: 4-6 serving(s)
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

Submitted by MarieRynr

"This is the perfect summer accompaniment to grilled meats. Very colourful and full of flavour."

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photo by MarieRynr

Ready In:: 25mins
Ingredients:: 11
Serves:: 4-6

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

directions

Preheat oven to 400*F.
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.
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.
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.

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Reviews

I made this today - will be eating it soon, and will return to rate it. I used 4 med. zucchini, and it took longer to roast it - used a slightly lower temp. Used 3 cups of chicken broth, and very little salt. It was difficult for me to pick some basil leaves as the dog was frightened of distant thunder, and was hovering by the kitchen door, so I left it out. The result was great - will definitely make again. I would have been happy with even more zucchini - great way to use up a glut in your garden! Unfortunately the system won't let me rate the recipe - I would give it a 4.5* as family members loved it! the half point is because of the changes I thought were needed.

BettyBoop330
This recipe would be better if you cut down the salt and pepper by half. My instincts were telling me 2 tsp of salt (especially with already salty chicken stock) and 1/2 tsp of pepper was probably too much, but I followed the recipe and ended up with a too salty meal with so much pepper flavor that my mouth was slightly burning and nose was running. If I made it again I would make it with 1 tsp of salt (maybe even less) and 1/4 tsp pepper. It would be much more edible that way I am sure.

Amanda June H.
Excellent! This is one of the best rice dishes I have tried in a long time. There is so much flavor in this recipe. Thank you Marie Alice for a keeper!

Susie D

Tweaks

Reduced the salt considerably. I would not put so much salt in any recipe, and am surprised that anyone would. Also used 4 zucchini instead of 1 - wanted more veggies in the dish.

BettyBoop330