Pilaf Primavera Recipe
Ingredients
12 asparagus spears
1 small bunch broccoli
1/4 cup vegetable oil
1 large onion, finely chopped
1 clove garlic, finely chopped
1 medium-sized zucchini, cubed
1 cup raw brown rice
16-ounce can tomatoes
2 tablespoons tomato paste
2 cups homemade vegetable or chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
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.
Questions, Comments and Reviews
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