Vegetarian Rice Pilaf

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Vegetarian Rice Pilaf

 

 

40 g (1 1/2 oz) vegan margarine

4 tsp olive oil

1 brown (yellow) onion, finely chopped

1 cup long-grain rice, well rinsed

2 cups vegetable stock

600 g (21 oz) butternut pumpkin (squash), peeled, chopped into 1 cm

(3/8 " ) cubes

6 small yellow squash, cut into thick slices

1/2 cup fresh -OR- frozen peas

 

 

1. Heat margarine and oil in a deep frying pan over medium-high heat

until sizzling. Add onion and cook for 3 minutes or until tender.

 

2. Add rice and stir to coat in margarine mixture.

 

3. Add stock to pan and bring to the boil. Cover and reduce heat to

low. Cook for 15 minutes.

 

4. Add butternut, squash and peas and cook for 10 minutes or until

rice is tender and stock has been absorbed.

 

5. Season with salt and pepper. Serve.

 

 

 

TIP: To freeze: Spoon cooled pilaf into singleserve containers. Freeze

for up to 8 weeks. To reheat: Thaw in the fridge. Microwave, covered,

on MEDIUM (50%) for 3 to 5 minutes, stirring every minute, or until hot.

 

 

 

Serves 4.