Don't miss another issue…      Subscribe

Vegetable Pilaf

 
133

This made for a very tasty side to some salmon filets. I skipped the 2 hour soak time. Didn't need it, since my rice cooks in about 20 minutes anyway. I used shiitakes for the mushrooms.

Yield

6

servings

Prep

2

hrs

Cook

35

min

Ready

2

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

1 cup long grain rice
1 tablespoon butter
1 each shallots
minced
*
2 each scallions, spring or green onions
1 each carrots
sliced
½ cup snow pea pods
sliced
½ cup mushrooms
sliced
2 tablespoons white wine
1 ½ cups stock
vegetable or chicken
1 x salt and black pepper
to taste
*
2 tablespoons sesame seeds
toasted

Directions

Soak rice 2 hours to shorten cooking time.

Rinse and drain.

In a medium-size non-stick saucepan, heat butter and sauté shallot until softened.

Add vegetables and sauté about 3 minutes.

Add rice to vegetables; stirring to coat.

Cook about 2 minutes.

Stir in wine broth; bring to a boil.

Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed.

Remove from heat and fluff with a fork.

Season with salt and pepper.

Garnish with seasame seeds.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 18719% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 219mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 39% Vitamin C 11%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed