Spring Rice with Herby Yogurt

Spring Rice with Herby Yogurt  

Ingredients:

- 2 tbsp good-quality olive oil

- 2 onions, finely chopped

- 1 courgette (zucchini), diced

- 1 cup frozen peas

- 1 cup edamame (frozen or fresh)

- 1½ cups basmati rice, rinsed and drained

- Zest of 1 lemon

- 2 bay leaves

- Salt & freshly ground black pepper

- 3 cups water or vegetable stock

To serve:

- Fresh dill, parsley, and spring onions (finely chopped)

- 1 cup thick yogurt

- 1 tbsp olive oil

- Salt to taste

Instructions:

1. In a large, wide pot (I used the front-left zone of my Belling hob for maximum control), heat olive oil over medium heat.

2. Add chopped onions and cook until soft and translucent, about 6–8 minutes.

3. Stir in the diced courgette and sauté for 3–4 minutes.

4. Add the peas, edamame, rice, lemon zest, bay leaves, salt, and pepper. Stir everything to combine.

5. Pour in water or vegetable stock. Bring to a boil, then reduce the heat to low and cover.

6. Let it simmer gently for about 15 minutes, or until the rice is cooked and the liquid is absorbed.

7. Meanwhile, mix yogurt with a drizzle of olive oil, chopped dill, and a pinch of salt.

8. Once the rice is ready, fluff with a fork and remove the bay leaves.

9. Serve warm with a generous spoonful of the herby yogurt and a handful of fresh herbs on top.