Feta and Spring Veggie Pilaf
A simple filling rice dish that is bursting with the flavours of fresh green spring vegetables and the cool, salty tang of creamy feta. Lovely paired with chicken or seafood, or simply eaten on it's own as a light meal. For extra crunch and substance you could always add in a handful of your favourite bladder friendly nuts or seeds at the same time as you stir in the dill. To make this dish vegan you can omit the feta and increase the vegetable content.
Feta and Spring Veggie Pilaf
100 grams (3.5 oz) feat cheese (washed if boughten packed in brine), cut into small cubes
300 grams (10 oz) basmati rice
700ml (1 ¼ pt) vegetable stock (preferably organic or homemade)
1 tbsp olive oil
1 white onion, peeled and finely chopped (or equal amounts of shallots or green onions)
100 grams (3.5 oz) asparagus, cleaned and cut into small (about 1 inch/2.5cm) pieces
1 zucchini, cleaned and cut into thin disks
100-300 grams (3.5-10 oz) of green peas (either fresh or frozen) or if you prefer you can use broad beans (or a mixture of both)
6 tbsp (or to taste) of fresh dill, finely chopped (or favourite herb of choice)
Freshly ground salt and black pepper, to taste (both optional)
In a very deep, wide frying pan or medium to large heavy bottomed pot heat the oil over medium heat and add in the chopped onion. Cook for 5 minutes, stirring occasionally, or until the onion begins to turn lightly golden but not brown. Next add in the rice and vegetable stock, allowing the pot to come to a gentle boil.
Reduce the heat to medium-low, cover the pot and cook for another 10-12 minutes, stirring occasionally until the rice is just cooked.
Next add in all of the vegetables and allow them to cook in the heat of the rice for about 3-4 minutes or until the asparagus and peas (or broad beans) are nicely tender.
Remove the pot from the stove top and set it aside (covered) so that any remaining liquid can be absorbed by the rice.
When the liquid has evaporated stir in the chopped fresh dill and the feta cheese cubes. Season to taste with salt and pepper, if using (the feta will have its own natural saltines so you made find that you do not need to add any more salt).
Serve at once. Any leftovers will keep for up to 3 days, well covered, in the fridge.
Serves 4 as a side dish or two as a main course