Rice Pilaf Garden Style (Guy Fieri) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups basmati rice |
1 1/2 cups orzo pasta |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1/4 cup minced shallots |
1 1/2 cups shredded zucchini |
1 1/2 cups sliced cremini mushrooms |
3 cups low-sodium chicken stock |
1 cup seeded and diced roma tomatoes |
2 tablespoons chopped italian parsley leaves |
1 teaspoon grated lemon zest |
1/2 cup grated parmesan |
1 teaspoon freshly crackled black pepper |
salt |
Directions:
1. In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.
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