Brown Rice and Vegetable Pilaf |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is good with almost anything... Robb Ingredients:
1 1/2 cups brown rice |
3 cups chicken broth |
3 tablespoons unsalted butter |
1/2 teaspoon oregano |
1/2 teaspoon marjoram |
1/2 teaspoon summer savory |
5 tablespoons unsalted butter |
1 cup celery, thinly sliced |
1 cup fresh snow pea, sliced |
1 cup broccoli floret |
1 cup green onion, thinly sliced |
1 1/2 teaspoons fresh gingerroot, grated |
2 tablespoons lemons, rind of, grated |
3/4 cup coconut, grated, toasted |
Directions:
1. Preheat oven to 325 degrees F.
2. Heat chicken broth to boiling.
3. Combine broth with brown rice, butter, oregano, marjoram, and summery savory in 3 quart casserole and bake, covered, for 1-1/2 hours or until rice is tender.
4. Keep hot. Melt butter in large skillet or dutch oven.
5. Add celery, snow peas, broccoli, green onion, and ginger and stir fry until crisp-tender.
6. Add vegetables, lemon rind, and toasted coconut to rice. Toss lightly to combine. Adjust seasonings.
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