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.
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.
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?
