Vegetable Pilaf

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Vegetable Pilaf

 

 

2 tablespoons ( 8 tsp) olive oil

1 large brown (yellow) onion, finely chopped

1 red capsicum (bell pepper), deseeded, chopped

1 1/2 cups basmati rice, rinsed

2 1/2 cups salt-reduced vegetable stock

1 bunch asparagus, cut into 3cm pieces

200 g (7 oz) sugar snap peas, trimmed

 

 

1. Preheat oven to 180 C (350 F).

 

2 . Heat oil in a large, heavy-based saucepan over medium heat. Add

onion and capsicum (bell pepper). Cook, uncovered, stirring

occasionally, for 5 to 6 minutes or until onion is soft. Increase heat

to high and add rice. Cook, stirring, for 1 minute or until rice is

coated in onion mixture.

 

3. Stir stock into pan. Pour rice mixture into a 6 cm (2 1/4 " ) deep

18 cm (7 " ) x 28 cm (11 " ) (base) ovenproof dish. Cover and bake for 12

minutes.

 

4. Stir in asparagus and sugar snap peas. Bake for 10 minutes or until

rice is cooked. Serve.

 

 

Serves 4.