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    Herby courgette rice

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    Herby courgette rice

    • Vegetarian
    • Preparation time: 15 minutes + resting
    • Cooking time: 25 minutes
    • Total time: 40 minutes + resting

    Serves: 4


    300g basmati rice
    2 tbsp sunflower oil
    50g salted butter
    1 onion, finely chopped
    2 courgettes, chopped into 1cm cubes
    40g dried cranberries
    1 tsp salt
    1 tsp chilli powder
    28g pack coriander, leaves finely chopped
    25g pack flat-leaf parsley, leaves finely chopped
    20g pack dill, fronds finely chopped
    About 2 tbsp crispy fried onions


    1. Bring a large pan of water to the boil. Wash the rice in cold water 5-6 times, until the water runs clear, then rinse. Add to the boiling water and simmer for 5 minutes, until the rice is slightly soft (about 70% cooked). Drain the rice and set aside. 

    2. Meanwhile, heat the oil and butter in a deep pan over a low-medium heat. Add the onion and fry for 5 minutes, until it starts to soften, then add the courgette and fry for 5 minutes more. Add the cranberries, salt and chilli powder; mix well. Add the herbs and semi-cooked rice and mix well. 

    3. Cover the pan and cook over a low heat for 5-10 minutes, until the rice is fully cooked, then let it rest, covered, for 5 minutes. Transfer to a serving platter and scatter over the crispy fried onions. 

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