Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 leek, sliced
- 1 zucchini, diced
- 1 lemon, grated rind and juice
- 2 cloves garlic, crushed
- 300grams long-grain rice
- 2 1/3 cup vegetable stock, hot
- 150grams green beans, chopped
- 150grams fresh or frozen peas
- 4tablespoons mixed herbs, choppedingredient tip
- 50grams flaked almonds, toasted
- 1teaspoons salt
- 1teaspoons black pepper
Nutrition per serving
2230kJ / 532Cal
2230 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
13.4grams
Fat
18.5grams
Carbs
75.2grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Fresh And Zesty Rice Dish Is Spring In A Bowl. Packed With Spring Vegetables, This Would Make A Delicious Vegetarian Main, Or Serve It As A Side With Grilled Meat.
Method
Step 1 of 4
Heat the oil in a large frying pan, add the leek, zucchini, lemon rind, garlic and a little salt and pepper and cook gently over a medium-low heat for 5 minutes.
Step 2 of 4
Add the rice, stir once and pour in the hot stock. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
Step 3 of 4
Stir in the beans and peas, cover and cook for a further 5 minutes.
Step 4 of 4
Remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and herbs and serve scattered with the flaked almonds.
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