Autumn Vegetable Pilaf

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Autumn Vegetable Pilaf

Prep Time: 30 minutes Cooking Time: 50 minutes

 

 

Ingredients

 

2 tablespoons olive oil

1 large sweet onion, diced

1 cup diced red sweet pepper

2 teaspoons finely chopped garlic

1-1/2 cups assorted rice (long- or short-grain brown,

brown basmati, black, purple Thai, red such as Wehani

or Bhutanese red)

2 cans (14-oz. each) vegetable broth, plus enough

water to equal 4-3/4 cups

1/2 teaspoon salt

1/2 cup aromatic long-grain white rice

2 tablespoons olive oil

1 teaspoon chopped garlic

2 cups diced zucchini

2 cups cubed plum tomatoes

1 cup fresh corn kernels

1/2 cup torn fresh basil leaves

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Directions:

 

1. Heat 2 tablespoons oil in large Dutch oven over

medium-low heat. Add onion and red pepper and cook,

stirring, until onion is golden, about 8 minutes. Stir

in 2 teaspoons garlic and cook 1 minute more.

2. Stir in the 1-1/2 cups assorted rice until the

grains are coated with the vegetables. Add broth

mixture and 1/2 teaspoon salt and bring to a boil;

stir once. Reduce heat to medium low; cover pan

tightly with foil, then lid. Cook rice 35 minutes. (Do

not uncover or stir rice.)

3. Uncover pot (there should be a shallow layer of

barely simmering liquid on top of the rice; if not,

add 1/4 cup water). Sprinkle the 1/2 cup white rice

evenly over partially cooked rice; gently stir once

just to combine rices. Cover and cook 15 to 18

minutes, until rice is tender and the liquid is

absorbed. (If all the liquid has not absorbed, uncover

to, reduce heat to low and let stand 5 minutes. Do not

stir.)

4. Meanwhile, for the vegetables, heat 2 tablespoons

oil and 1 teaspoon garlic in large skillet over medium

heat just until garlic sizzles, about 30 seconds. Add

zucchini and cook, stirring 1 minute. Add tomatoes;

cook 1 minute more. Add corn and basil and cook,

stirring 4 to 5 minutes more. Stir in 1/4 teaspoon

salt and 1/4 teaspoon pepper.

5. Spoon rice (do not stir) into shallow serving

bowls; spoon vegetable mixture over each serving.

Makes 11 servings (11 cups).

 

Nutritional facts per serving

 

calories: 215 , total fat: 6.5g , saturated fat: 1g ,

cholesterol: 0mg , sodium: 488mg , carbohydrate: 35g ,

fiber: 3g , protein: 5g

 

 

 

 

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