Free Recipe Vegetable Pilaf
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Pilaf Recipe
1 c Long-grain rice;
1 tb Betty s butter;
1 Shallot; minced
2 Green onions; chopped
1 Carrot, sliced
1/2 c Snow peas; sliced
1/2 c Mushrooms; sliced
2 tb White wine;
1-1/2 c Chicken/Vegetable stock;
Salt or pepper to taste
2 tb Toasted sesame seeds;
Vegetable Pilaf Preparation
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with seasame seeds. NOTE: Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE + ( This recipe didn”t list the vegetable exchange.) CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O”Brion and her Meal-Master diabetic
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Vegetable Pilaf?
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