Ingredients

  • Serves 2 people
  • For the rice:

    120g basmati rice

    240ml water

    20ml olive oil

     

  • For the vegetables:

    160g asparagus, trimmed

    160g Chinese cabbage, kale or Brussels sprouts, sliced

    160g, green zucchini, cubed

    160g, long beans, cut into 4cm-lengths

    ½ tsp salt

    ½ tsp pepper

    5ml lemon juice

    100ml vegetable broth

    ½ teaspoon thyme, chopped

    20ml extra virgin olive oil

    2 tbsp fresh mint leaves, sliced

    1 tbsp spring onions, sliced

    ½ tsp lemon zest

     

Green Goddess Vegetable Pilaf
In Partnership with
Fitthree

Green Goddess Vegetable Pilaf

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This fragrant and delicious pilaf is filled with healthy, crunchy vegetables and makes a substantial meal for meat-free days. Flavors are light and refreshing, with brightness from lemon zest and juice. Adding this dish to your meal plan will not only help you be ‘greener’ towards the planet but might also help you attain the physique of a ‘goddess’.
  • Easy
  • 10 min
  • 8 min
  • 10 min
  • 3 steps
  • 16 Ingredients
  • Easy
  • 3 steps
  • 16 Ingredients
  • 10 min
  • 8 min
  • 10 min

Instructions

  1. Steam the rice

    • Mix the water, olive oil and basmati rice and steam on the stove or in a rice cooked till cooked


  2. Cook the vegetables

    • Heat the vegetable broth in a saucepan over medium heat, then add the cut vegetables and salt, pepper, lemon juice and thyme.
    • Cover and steam for about 2-3 minutes until bright and tender. 
    • Remove from heat.
    Cook the vegetables


  3. Toss and combine

    • Mix the cooked rice and vegetables together, then add the lemon zest, mint, spring onions and extra virgin olive oil.
    Toss and combine


Garnish and Serve!

Toss well and serve.

Garnish and Serve!
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    Ingredients
    • Serves 2 people
    • For the rice:

      120g basmati rice

      240ml water

      20ml olive oil

       

    • For the vegetables:

      160g asparagus, trimmed

      160g Chinese cabbage, kale or Brussels sprouts, sliced

      160g, green zucchini, cubed

      160g, long beans, cut into 4cm-lengths

      ½ tsp salt

      ½ tsp pepper

      5ml lemon juice

      100ml vegetable broth

      ½ teaspoon thyme, chopped

      20ml extra virgin olive oil

      2 tbsp fresh mint leaves, sliced

      1 tbsp spring onions, sliced

      ½ tsp lemon zest

       

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