Vegetable Rice Pilaf

Feeds 4

Prep 3 mins

Cooking Time 15 mins


1 cup white rice

1 small onion

1 clove garlic

1 zucchini

1 carrot

1 3/4 cup chicken or vegetable stock

The rind of a lemon

2 tablespoons olive oil

1/2 tablespoon butter


4-5 basil leaves (optional)


    1. Finely dice onion, crush garlic, and finely chop the carrot and zucchini (or blitz in a food processor for a few seconds until coarsest chopped)
    2. Wash the rice.
    3. Zest the lemon
    4. Heat a deep pot on medium/high heat with the olive oil.
    5. Add the veggies including half of the lemon rind and sauté for 3-4 minutes
    6. Stir through rice and mix ensuring all the grains are covered in oil.
    7. Pour in the stock, season with salt/pepper, and bring up to a boil.
    8. Lower to a simmer and place the lid on and cook for a further 12-15 minutes or until the rice is cooked.
    9. Mix through butter and season with lots of cracked pepper, the remaining lemon rind, and torn basil leaves.

      Serve with your favourite protein and salad.


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