Thursday, November 12, 2009

Veggie Rice Pilaf

This can easily be made Vegan by omitting the chicken stock and replacing with water or veggie stock. We forgot the almonds tonight, but it was great without.

Rice Pilaf

1 C Rice

2 C water or chicken stock

1/2 cup carrot, diced

1/2 cup green onion, diced
1/4 cup olive oil
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
2 cloves garlic, crushed
1 cup almonds, sliced

salt to taste

1/4 tsp oregano

Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add rice and sauté until golden and fragrant. Add water or stock and bring to a boil. Cover and turn down to low and let simmer for 20 minutes. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix.

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