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Zucchini Pilaf

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Ingredients
  Cooked lamb 8 Ounce
  Garlic 1 Clove (5 gm) (small)
  Onion 1
  Butter/Margarine 2 Ounce
  Uncooked long grain rice 3 Ounce
  Celery 2 Tablespoon, chopped
  Green pepper 2 Tablespoon, diced
  Stock/Water and chicken stock cube 1 1⁄4 Pint
  Worcestershire sauce 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Pinch
  Marrow 1 , diced, unpeeled (Young, zucchini or courgette)
  Cheese 2 Ounce, grated
Directions

GETTING READY
1. Cut the cooked lamb into neat squares.
2. On a chopping board, chop garlic and onion.

MAKING
3. In a large saucepan, melt butter or margarine.
4. Add lamb, rice, onion, celery, green pepper and garlic.
5. Let it cook until the rice turns golden in colour. Keep stirring regularly.
6. Add stock, Worcestershire sauce and seasonings. Bring it to the boil while stirring continuously.
7. Cover the saucepan with a lid and cook over a very low flame for 20 minutes. Check the contents once or twice to ensure that rice is not absorbing too much liquid.
8. Add diced marrow. Cover and cook it for 10 more minutes so that you have a moist but not too wet mixture.

SERVING
9. To serve Zucchini Pilaf, top it with grated cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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