RCI-RC.001.0232.001
Vegetable Pilaf
Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- Betty's butter1 tbsp
- shallot1 unitminced
- green onions2 unitchopped
- carrot1 unitsliced
- snow peas½ cupsliced
- mushrooms½ cupsliced
- 2 tbsp
- chicken / vegetable stock1½ cup
- salt or pepper to taste1 unit
- 2 tbsp
Method
1
Melt butter in a large saucepan or pilaf pan over medium heat. Add minced shallot and cook, stirring frequently, until fragrant and softened, about 2 minutes.
2
Add long-grain rice to the pan and stir continuously to toast the grains for 1-2 minutes, coating them evenly with butter.
3
Pour white wine into the pan and stir to deglaze, allowing the liquid to reduce for about 1 minute.
4
Add sliced carrot, sliced mushrooms, and sliced snow peas to the rice, stirring gently to distribute the vegetables evenly.
5
Pour in chicken or vegetable stock and bring the mixture to a boil over medium-high heat, stirring once.
6
Reduce heat to low, cover the pan tightly with a lid, and simmer without lifting the lid for 15-18 minutes until the rice is tender and the liquid is absorbed.
7
Remove from heat and let stand, covered, for 2-3 minutes to allow the rice to finish steaming.
8
Fluff the pilaf gently with a fork, breaking up any clumps. Stir in chopped green onions and season with salt and pepper to taste.
9
Transfer to a serving dish and garnish with toasted sesame seeds before serving.