Search
by Ingredient

Vegetable Pilaf

StarStarHalf starEmpty starEmpty star

Your rating

Vegetable Pilaf

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

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

Ingredients

Amount Measure Ingredient Features
237 ml long grain rice
Camera
15 ml butter
Camera
1 each shallots
minced
* Camera
2 each scallions, spring or green onions
Camera
1 each carrots
sliced
Camera
118 ml snow pea pods
sliced
Camera
118 ml mushrooms
sliced
Camera
3E+1 ml white wine
Camera
355 ml stock
vegetable or chicken
Camera
1 x salt and black pepper
to taste
* Camera
3E+1 ml sesame seeds
toasted
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 18719% 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?
 

Email this recipe