Two-Vegetable Rice Pilaf Recipe
Simple, delicious and healthy this holiday side dish is ready in minutes and uses staple ingredients that are likely already in your pantry. It will blend nicely with this week’s main course Duck Breast with Raspberry Vinegar Sauce and dessert Caramelized Pear & Upside Down Cake. Enjoy!
Two-Vegetable Rice Pilaf Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4 to 6
Ingredients:
2 tablespoons extra virgin olive oil, cold-pressed
1 small leek, white and light green parts only, cleaned and finely chopped
1½ cups organic long-grain white rice
1 small organic carrot, peeled and shredded
3 cups filtered hot water, vegetable broth or chicken broth
Salt and pepper to taste
2 tablespoons finely chopped fresh parsley
Directions:
1. In a medium saucepan heat the oil over medium heat.
2. Sauté the leek for 3 minutes or until softened.
3. Turn the heat to high and add the rice.
4. Sauté the rice, stirring continuously, for about 3 minutes or until well coated and lightly browned.
5. Reduce the heat to medium.
6. Add the carrot and stir for 1 minute.
7. Add the hot water or broth to the rice, stir with a fork and bring to a boil.
8. Cover and reduce heat to medium-low.
9. Simmer for about 20 minutes or until all liquid has been absorbed and the rice is tender.
10. Add salt, pepper, and parsley to taste.
11. Serve immediately.
~Courtesy of Seriously Simple by Diane Rossen Worthington
Tags: carrot, chicken broth, leeks, long-grain white rice, olive oil, organic, parsley, rice pilaf, vegetable broth