Rice Pilaf Garden Style

Ingredients

• 1.5 cups rice 
• 1.5 cups cremini mushrooms sliced
• 1 teaspoon lemon zest grated
• 3 cups chicken stock see low-sodium
• 1 tablespoon olive oil 
• 1.5 cups orzo pasta 
• 0.5 cup parmesan grated
• 2 tablespoons parsley leaves italian chopped
• 1 teaspoon freshly crackled pepper black
• 1 cup roma tomatoes diced seeded
• 10 servings salt 
• 0.3 cup shallots minced
• 1 tablespoon butter unsalted
• 1.5 cups zucchini shredded

Equipment

• bowl
• pot

Directions

1. Watch how to make this recipe.
2. In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta.
3. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more.
4. 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.
5. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed.
6. Transfer to a serving bowl and serve.