Easy recipe Spring Vegetable Herb Pilaf Recipe

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two tablespoons olive oil (Recipes by ingridients olive oil) about one leek (Recipes by ingridients leek) (white part only), sliced Grated zest and juice of about one/two lemon (Recipes by ingridients lemon) two garlic (Recipes by ingridients garlic) cloves, crushed about one zucchini, finely chopped about one hundred and fiftyg green beans, cut into about onecm pieces about one one quarter cups (about one hundred and fiftyg) fresh or frozen peas two cups (four hundredg) Doongara (see note), rice (Recipes by ingridients rice) cooked to packet instructions, cooled about one/two cup chopped mixed fresh herbs (such as mint, parsley and chives) about one/two cup (fourtyg) flaked almonds, toasted four tablespoons low-fat Greek-style yoghurt (optional), to serveStep about one Heat the olive oil (Recipes by ingridients olive oil) in a large frypan over medium-low heat. Spring Vegetable Herb Pilaf Recipe. Add the, leek (Recipes by ingridients leek) lemon (Recipes by ingridients lemon) zest,, garlic (Recipes by ingridients garlic) zucchini, beans and peas, season with a little sea salt and freshly ground black pepper, then cook gently, stirring occasionally, for ten minutes, until the vegetables (Recipes by ingridients vegetables) are almost tender. Step two Add the cooled rice (Recipes by ingridients rice) and cook, stirring, for a further two-about three minutes until heated through. Stir in the herbs and lemon (Recipes by ingridients lemon) juice. Step about three To serve, divide the pilaf among bowls, scatter with flaked almonds and serve with a dollop of yoghurt, if desired.. Spring Vegetable Herb Pilaf Recipe.