Zucchini pilaf


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 star anise
  • 2 cups basmati rice
  • 2 cups hot chicken stock
  • 2 zucchini, diced


  1. Heat oil in a saucepan on medium. Add onion and cook for 5 minutes, until soft.
  2. Add garlic and star anise, cook for 30 seconds, until fragrant. Add rice and stir to coat.
  3. Add hot stock and bring to the boil. Reduce heat to low and simmer, covered, for 10-12 minutes, until liquid has been absorbed.
  4. Stir through zucchini and set aside for 5 minutes, covered, until zucchini is tender. Serve with drumsticks.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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