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Pilaf Primavera

Fresh.n.Natural's picture
Ingredients
  Asparagus spears 12
  Broccoli 3⁄4 Bunch (75 gm) (Or 1 Small Bunch)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Zucchini 1 Medium, cubed
  Raw brown rice 1 Cup (16 tbs)
  Canned tomatoes 16 Ounce (1 Can)
  Tomato paste 2 Tablespoon
  Vegetable broth/Chicken broth 2 Cup (32 tbs) (Homemade)
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Sugar snap peas 2 Cup (32 tbs), cut into thirds on the bias (Snow Peas)
  Freshly grated parmesan cheese 1 Tablespoon
Directions

1. Remove and reserve asparagus tips and broccoli flowerets. Finely chop and reserve stems.
2. Heat the oil in a large heavy kettle and saute the onion and garlic until tender but not browned. Add the zucchini and vegetable stems and cook for 3 minutes longer.
3. Add the rice, tomatoes with their juice, tomato paste, broth, salt, and pepper. Bring to a boil, cover, and simmer for 45 minutes, or until the rice is tender. Add more water if necessary. Steam the asparagus tips and broccoli flowerets for 5 minutes in a separate pan.
4. Stir the sugar snap peas into the rice and garnish with the reserved asparagus tips and broccoli flowerets.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Rice

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