Leek, pea, and coriander pilaf is a delicious and aromatic dish that pairs perfectly as a side or stands alone as a light meal. This vegetarian recipe combines the subtle sweetness of leeks and the freshness of peas with fluffy basmati rice, all brought together by the savory notes of vegetable broth and a hint of coriander. It's an easy-to-make dish that brings out the best flavors in simple ingredients.
- For added flavor, you can toast the rice in the butter for a few minutes before adding the vegetable broth.
- Make sure to use a low-sodium vegetable broth to better control the saltiness of the dish.
- Feel free to add a squeeze of lemon juice or a sprinkle of lemon zest before serving for a hint of citrus freshness.
- Fresh coriander can be substituted with parsley if you prefer a milder herb.
This leek, pea, and coriander pilaf is a simple yet delightful dish that showcases the harmony of flavors from fresh vegetables and aromatic basmati rice. Whether served as a main course or as an elegant side dish, its comforting and inviting taste is sure to impress.
Nutrition Facts | |
---|---|
Serving Size | 230 grams |
Energy | |
Calories 170kcal | 8% |
Protein | |
Protein 3.13g | 2% |
Carbohydrates | |
Carbohydrates 24g | 7% |
Fiber 1.68g | 4% |
Sugar 3.12g | 3% |
Fat | |
Fat 7g | 8% |
Saturated 3.52g | 12% |
Cholesterol 18mg | - |
Vitamins | |
Vitamin A 120ug | 14% |
Choline 11mg | 2% |
Vitamin B1 0.18mg | 15% |
Vitamin B2 0.06mg | 5% |
Vitamin B3 1.27mg | 8% |
Vitamin B6 0.18mg | 10% |
Vitamin B9 70ug | 17% |
Vitamin B12 0.00ug | 0% |
Vitamin C 7mg | 8% |
Vitamin E 0.44mg | 3% |
Vitamin K 27ug | 22% |
Minerals | |
Calcium, Ca 40mg | 3% |
Copper, Cu 0.12mg | 13% |
Iron, Fe 1.85mg | 17% |
Magnesium, Mg 24mg | 6% |
Phosphorus, P 55mg | 4% |
Potassium, K 140mg | 4% |
Selenium, Se 4.35ug | 8% |
Sodium, Na 360mg | 24% |
Zinc, Zn 0.44mg | 4% |
Water | |
Water 200g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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