Pilaf Primavera Recipe
Ingredients
| Asparagus spears | 12 | |
| 1 small bunch broccoli | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 medium-sized zucchini, cubed | ||
| 1 cup raw brown rice | ||
| Tomatoes | 16 Ounce | |
| Tomato Paste | 2 Tablespoon | |
| 2 cups homemade vegetable or chicken broth | ||
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 cups sugar snap peas or snow peas, cut into thirds on the bias | ||
| Freshly grated Parmesan cheese | ||
Directions
1. Remove and reserve asparagus tips and broccoli flowerets. Finely chop and reserve stems.
2. Heat the oil in a large heavy kettle and saute the onion and garlic until tender but not browned. Add the zucchini and vegetable stems and cook for 3 minutes longer.
3. Add the rice, tomatoes with their juice, tomato paste, broth, salt, and pepper. Bring to a boil, cover, and simmer for 45 minutes, or until the rice is tender. Add more water if necessary. Steam the asparagus tips and broccoli flowerets for 5 minutes in a separate pan.
4. Stir the sugar snap peas into the rice and garnish with the reserved asparagus tips and broccoli flowerets.
2. Heat the oil in a large heavy kettle and saute the onion and garlic until tender but not browned. Add the zucchini and vegetable stems and cook for 3 minutes longer.
3. Add the rice, tomatoes with their juice, tomato paste, broth, salt, and pepper. Bring to a boil, cover, and simmer for 45 minutes, or until the rice is tender. Add more water if necessary. Steam the asparagus tips and broccoli flowerets for 5 minutes in a separate pan.
4. Stir the sugar snap peas into the rice and garnish with the reserved asparagus tips and broccoli flowerets.
Chef
