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Spring Pilaf with Tzatziki

by Jonathan Cheung

A colourful one-pot meal, you can opt to do in your rice cooker – a yummy springtime meal.

[Total: 1 Average: 5]

Ingredients

  • 2 tbsp Olive Oil
  • 1 tbsp unsalted Butter
  • 1 small Onion, diced
  • 1 medium Carrot, peeled, trimmed & cut in rounds
  • 2 stalks Celery, diced
  • 2 cups/500mL Dainty Basmati Rice
  • 1 tsp Saffron (optional)
  • 3 1/2 cups/875mL Vegetable Stock
  • 2 Bay Leaves
  • 1 cup/250mL frozen Peas
  • 1 small bunch Watercress or Arugula, washed
  • Salt & Pepper

Tzatziki

  • 1 cup/250mL Greek Yogourt
  • 1/2 English Cucumber, grated & squeezed dry
  • 1 clove Garlic, minced fine
  • 1 sprig Mint, chopped
  • Zest of 1/2 a Lemon
  • Salt & Pepper

Preparation

1

Heat a large sauté pan with a fitted lid over medium high heat. When hot, add the oil and butter. When the butter is melted, ass the onion, carrot and celery. Sauté until onions become translucent, about 3-4 minutes.

2

Add in the rice and stir all together. Pour in the stock, the saffron if using, and the bay leaves. Bring to a simmer and reduce the heat to low and cover. Allow to cook for 15 minutes.

3

Once cooking is done, turn off the heat. Quickly scatter the frozen peas over top and cover right away. Allow to rest for 10 minutes off the heat.

4

DO IT IN YOUR RICE COOKER - Follow Step 1 above in a sauté pan and then add the sautéd onion, carrot & celery to your rice cooker. Proceed with Step 2 and press 'Cook'.

5

Tzatziki - In a medium mixing bowl, combine the yogurt, cucumber, garlic, mint, and lemon zest. Stir to combine. Season with salt and pepper.

6

To serve, place the watercress or arugula over top and serve with the tzatziki on the side.


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