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Vegetable & risoni pilaf

Method

  • Cook the risoni in plenty of boiling water until al dente and then drain well.
  • At the same time, lightly oil a wok (or large non-stick pan) and toss the onion and garlic until slightly coloured. Then add the zucchini, eggplant, pumpkin, tomatoes and beans. Toss well and gently cook for a few minutes, before adding the stock, coriander, turmeric and seasonings. Mix well, cover and gently cook for 6-7 mins until the vegies are tender.
  • Stir the risoni with the vegies and the basil to heat through. Taste for seasoning and serve with a garnish of basil.

Ingredients

  • 500 gm risoni
  • olive oil spray
  • 1 red onion, cut into wedges
  • 1 garlic clove, crushed
  • 2 small zucchini, sliced & then halved
  • 2 Japanese eggplant, sliced & then halved
  • 2 cups cubed & peeled butternut pumpkin
  • 1 punnet large cherry tomatoes, halved
  • 10-12 beans, topped & tailed & then cut in half crossways
  • ¾ cup vegetable stock
  • ½ tspn ground coriander
  • ½ tspn turmeric
  • freshly ground salt & pepper
  • 1 handful sliced basil leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm