February 19, 2012

Jasmine Pilaf

An easy side dish; rice pilaf with carrots, zucchini and broccoli.

1-1/2 cups Jasmine rice
3 cups of water
1/2 tsp. salt
1 tbsp. butter (or vegetable oil for a vegan choice)
3-4 green onions, chopped
2 tbsp. vegetable oil
2 carrots, chopped
1 medium zucchini, chopped
1 cup broccoli florets
1/2 cup peas
1 tsp. Knorr vegetable stock mix
Salt and pepper, to taste

Place rice in a pot and cover with 3 cups of water. Add 1/2 teaspoon salt and 1 tablespoons butter. Bring it to a boil, then turn heat to low and cook covered for 15 minutes. Remove from heat. Set aside.

Place green onions and oil to a frying pan; add a splash of water  and sauté for 1 minute.  Add carrots and cook for a couple of minutes, then add zucchini, broccoli florets and peas. Season with vegetable stock mix, salt and pepper to taste and cook until vegetable become tender. Add to the pot of cooked rice and stir to mix. Cover and set aside for 10 minutes. Serve.
Serves: 6 people

Leia’s Culinary Treasures

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