Vegetable Pilaf Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| 1 pound small red potatoes, cut into 1/4 inch-thick slices | ||
| 3 green onions, cut into 1-inch pieces | ||
| 2 medium-sized carrots, diced | ||
| Water | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 2 chicken-flavor bouillon cubes or envelopes | ||
| 1 1/2 cups regular long-grain rice | ||
| Red kidney beans | 1 Can (10oz), drained | |
| Frozen peas | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1/2 4-ounce package mozzarella cheese, shredded | ||
Directions
1. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook potato slices, green onions, and carrots, stirring frequently, until lightly browned, about 5 minutes. Add water, salt, pepper, and chicken bouillon; over high heat, heat to boiling. Add rice; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice and vegetables are tender and all liquid is absorbed.
2. Into rice mixture in skillet, stir kidney beans, frozen peas, Parmesan, and mozzarella; cook, stirring gently, until beans and peas are heated through and cheese melts.
2. Into rice mixture in skillet, stir kidney beans, frozen peas, Parmesan, and mozzarella; cook, stirring gently, until beans and peas are heated through and cheese melts.
Chef
