Made with AI
Mediterranean Vegetable Pilaf
Ingredients
- zucchini200 g
- red bell pepper1 medium (about 150g)
- yellow bell pepper1 medium (about 150g)
- basmati rice300 g
- olive oil2 tbsp
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- tomato1 medium (about 120g)
- vegetable broth800 ml
- dried oregano1 tsp
- dried basil1 tsp
- fresh parsley2 tbsp
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Wash and dice the zucchini, red bell pepper, yellow bell pepper, and tomato. Finely chop the onion, garlic, and fresh parsley.
- 2
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- 3
Add the garlic and cook for another 1 minute, stirring frequently.
- 4
Add the diced zucchini, red bell pepper, and yellow bell pepper to the pan. Sauté for 5-6 minutes until the vegetables begin to soften.
- 5
Stir in the diced tomato, dried oregano, and dried basil. Cook for 2 minutes to combine the flavors.
- 6
Add the basmati rice to the pan and stir well to coat the grains with the oil and vegetables.
- 7
Pour in the vegetable broth, add the salt and black pepper, and bring to a boil.
- 8
Reduce the heat to low, cover the pan, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- 9
Remove from heat and let the pilaf rest, covered, for 5 minutes.
- 10
Fluff the pilaf with a fork, stir in the chopped fresh parsley, and serve warm.
