You are here

Pilaf Primavera

Fresh.n.Natural's picture
  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

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


Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1786 Calories from Fat 591

% Daily Value*

Total Fat 67 g103.5%

Saturated Fat 11.3 g56.6%

Trans Fat 0 g

Cholesterol 13.2 mg4.4%

Sodium 4381.8 mg182.6%

Total Carbohydrates 258 g85.9%

Dietary Fiber 38.9 g155.5%

Sugars 37.8 g

Protein 49 g97.9%

Vitamin A 194% Vitamin C 624.7%

Calcium 77.9% Iron 125.4%

*Based on a 2000 Calorie diet

Pilaf Primavera Recipe