Do this rice pilaf for a scrumptious facet dish of well being grains and veggies. Finely chopped summer season veggies and rice with a taste enhance from vegetable broth and a touch of spices.
Substances
Rice: Use lengthy grain rice. Both white or brown rice will work.
Vegetable broth and water: Cooking the rice and the veggies in vegetable broth helps to melt them and add a pleasant additional little bit of taste. I used about two to 3 cups of broth and two cups of water.
Butter or margarine: Melting a number of tablespoons of butter or margarine within the pan and searing the veggies earlier than including the broth helps to prepare dinner them totally and punch up the flavour.
Zucchini and summer season squash: I used two zucchini and one small yellow summer season squash, finely chopped.
Candy onion: One candy onion, finely chopped.
Carrots: I used two massive carrots, finely chopped.
Rice Pilaf with Greens
- 4 tbsps butter or margarine
- 1 candy onion
- 2 carrots
- 2 zucchini
- 1 small yellow squash
- 2 cups vegetable broth
- 2 cups water
- 1 cup rice
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Peel the onion and the carrots.
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Cube all veggies (onion, carrots, zucchini, and yellow squash) into tiny items and rinse them in a colander.
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Warmth 4 tablespoons of Sensible Stability lined pan over the stovetop and pour the veggies within the pan, then cowl the pan. Set the timer for 5 minutes and let the veggies sear within the lined pan.
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Add two cups of vegetable broth and a cup of rice then cowl the pan once more. Set the timer for quarter-hour and let the broth boil and begin to prepare dinner the rice and veggies.
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Add two cups of water and canopy the pan once more for quarter-hour to complete cooking the rice and veggies. If essential to prepare dinner out all the liquid, cowl the pan and prepare dinner for 15 extra minutes earlier than serving.
