Recipe: Courgette pilau
Pilau is such a fantastically tasty, flexible and easy dish to make- the photo above shows the rice and vegetables browning- as well as a rather natty (if I do say so myself) handmade wooden spoon made from sycamore thinnings at a Crow Wood CIC session!
This recipe is a rich and herby version: Rather than using spices, I used some of the herbs we dried a week or two ago and fresh courgette straight from the greenhouse- as well as lots of other ingredients helpfully provided by the shops.
If you'd like a bit more pilau background and an alternative sweet-and-sour recipe- quick, before rhubarb is out of season- here is the spiced rhubarb pilau recipe we posted a few weeks ago.
For this recipe you need, to serve 6 generously,:
3 medium courgettes
6 or so cloves garlic
1 pepper (or something else that's a pretty colour- in the photo above the yellow is a courgette, as is the green- the red is pepper)
1/2 cup mixed seeds or nuts (optional)
2tsp bouillon powder or 2 stock cubes
herbs to taste (basil, marjoram, thyme, dried mixed herbs- whatever you like)
pepper/chilli to taste
2tbsp vegetable oil
2 cups basmati rice
just under 4 cups boiling water (you can use cold water, it will just take a bit longer)
You will also need
A large pan with a lid
A sharp knife and chopping board
A kettle or small pan if you're boiling the water
A wooden spoon for stirring
Put the oil and rice in the pan and heat gently to brown the rice.
While the rice is browning, add the herbs and bouillon powder.
Chop all the vegetables and add them too
Cook on a medium heat, stirring regularly, until all the vegetables are a bit softened.
Add the boiling water, bring the pan to the boil and put the lid on.
Turn the hob heat down low and leave to cook for 12-15mins (time it)
Switch off the heat, leaving the lid on, and leave for another 10 minutes.
Take the lid off, fluff up the pilau with a fork, and serve!
Delicious served with fresh tzatziki, tangy salsa and salad- and lovely with a bit of feta cheese on top!