Vegetable Pilaf With Parsley And Walnuts |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Super easy way to dress up rice and to use up whatever vegetable you have in the fridge. This is just a guideline. Ingredients:
1 small onion, small dice |
1 tablespoon olive oil |
2 tablespoons butter |
1 stalk celery, diced |
2 small carrots, diced |
1/2 green pepper, diced |
1 tomato, de-seeded and diced |
1/4 cup fresh peas, shelled |
1 cup basmati rice |
2 cups chicken stock |
salt and pepper |
⅛ cup toasted walnuts |
1/4 cup parsley, chopped |
Directions:
1. Sweat the onion in the butter and oil over medium low heat until it begins to become translucent - about 3 minutes. add the carrot and celery and continue for another 2 minutes.
2. Add the rice and salt and pepper. If you are using bought stock go easy on the salt. Toast the rice for 3 minutes stirring regularly. Add the pepper, peas and tomato and stir together to heat then add the chicken stock.
3. Bring to a boil, cover, turn down to low and cook for 15 minutes.
4. Fluff with a fork, taste for seasoning and done-ness. Stir in walnuts and parsley and serve.
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