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Rice Pilaf mediterranean, side dish, steak, vegetable main course 2 tablespoons butter or oil 1 small onion; chopped or 1/2 cup chopped scallions 1/8 teaspoon salt 1/8 teaspoon turmeric 1/2 teaspoon thyme 1 cup brown rice or rice 2 1/2 cups water and 1/2 cup soy sauce or tamari soy sauce or 3 cups vegetable, beef, or chicken stock 3/4 cup frozen sweet peas 1/4 cup grated carrots 1/4 cup chopped celery 1/4 cup minced green bell peppers (optional 1 tablespoon chopped raisins (optional) 2 tablespoons chopped parsley; (optional) Sauté onion (if using scallions skip this step) in butter or oil or combination and add thyme and turmeric. Stir in rice and sauté while stirring for 3 minutes. Add liquid and salt and pepper. Cover and simmer for 35 minutes (less for white, hulled rice). Stir in frozen peas, celery and grated carrot. Cover tightly and let sit off of the heat for 7 minutes. Add scallion and, if using, chopped parsley, green pepper and raisins. Serve. NOTES : Rice cooked in broth and tossed with sautéed vegetables. Mushrooms and/or nuts are a nice addition, or try using some wild rice mixed in with the regular rice. 222 0 0 0 0 0 2367 1582 1396 0 0 0 0 4428 0 0 20166 4680 0 Contributor: Dee Bell Yield: 4 servings Preparation Time: 0:45 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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