Monday, May 7, 2007

Brown Rice Veggie Pilaf

brown rice veggie pilaf

Do you buy those silly dried seasoned rice packets? I have. To me, they always taste full of chemicals. So tonight I came up with my own rice dish and it was so yummy Kevin insisted I blog about it. Making rice this way is so much healthier, and you can also control the salt more-especially if you buy low salt chicken broth or make your own.

3/4 cup brown rice (mine takes 45 minutes to cook)
1 1/2 cups chicken broth
2 garlic cloves, minced
1 tbsp butter (or margarine)
1/4 of a red bell pepper, minced
1 carrot, shredded
1 green onion, sliced
1/2 tsp marjoram
1/4 tsp pepper
1/4 cup frozen green peas

In a medium sauce pan over medium heat, melt the butter. Add the garlic and red pepper and saute until the garlic is fragrant. throw in the onion, rice, carrot, marjoram and pepper, stirring to coat the rice. Pour in the chicken stock. Cover with a lid and bring to a boil. When the mixture boils (don't peek!) transfer the pot to another element and turn it on to low. Allow to cook for about 45 minutes.

In the last minute of cooking time, add the peas and remove from the stove. Allow to sit for 2-3 minutes and the dish will cool slightly, as well as warm up the peas.

Serves 2-3 as a side dish.
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