Vegetarian rice pilaf

Cooking Vegetarian Vegetarian rice pilaf

This vegetarian rice pilaf is full of delicious vegetables making it the perfect side dish for any meal.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat butter and oil in a deep frying pan over medium-high heat until sizzling. Add onion and cook for 3 minutes or until tender. Add rice and stir to coat in butter mixture.
  2. Add stock to pan and bring to the boil. Cover and reduce heat to low. Cook for 15 minutes. Add pumpkin, squash and peas and cook for 10 minutes or until rice is tender and stock has been absorbed. Season with salt and pepper. Serve.

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40g butter, chopped
1 tbsp olive oil
1 brown onion, finely chopped
1 cup white long-grain rice, well rinsed
2 cups Massel vegetable liquid stock
600g butternut pumpkin, peeled, chopped into 1cm cubes
6 yellow squash, cut into thick slices
1/2 cup fresh peas or frozen peas

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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