Thu, May 24 2012

Courgette rice with feta & olives

A simple vegetarian dish that you can make in one pan
Ingredients
* 100g feta cheese , crumbled * handful of pitted black olives , roughly chopped * 3 tbsp flat leaf parsley , roughly chopped * 4 tbsp olive oil * 1 large onion , finely chopped * 3 courgettes , roughly sliced * 250g risotto rice , such as arborio * 1l hot vegetable stock * 140g petits pois
Nutrition Information
Serving Size 1 (103g) Recipe makes 8 servings Calories 294 Calories from Fat 247 (83%) Amount Per Serving %DV Total Fat 27.4g 42% Saturated Fat 10.6g 53% Monounsaturated Fat 13.8g Polyunsaturated Fat 1.9g Trans Fat 0.0g Cholesterol 50mg 16% Sodium 781mg 32% Potassium 59mg 1% Total Carbohydrate 4.8g 1% Dietary Fiber 0.9g 3% Sugars 2.7g Protein 8.4g 16%
Votes
0
Rating
Submit reviewRecommendPrintReport
Rating
0 vote
Favoured:
0
  1. Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
  2. Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.
  3. Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.
Images (1)
Reviews (0)

Be the first to review this listing!