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Friday, April 15, 2016

Vegetable Rice Pilaf

Vegetable Rice Pilaf
Ingredients
1 Tablespoon EVOO
4-5 Tablespoons Sun Luck Pure Sesame Oil
1 cup Baby Carrots, cubed
3 stalks Celery, finely chopped 
1 Red Bell Pepper, diced 
1 Vidalia Onion, coarsely chopped
4 Tablespoons Sweet Cream Butter 
6-7 Cloves Garlic, minced 
1 pkg Goya Yellow Rice Spanish Style Arroz Amarillo 
1 cup Rice Select Orzo original pasta 100% semolina
29 ounces Low Sodium Chicken Stock
6 cups Boiling Water
1.5 Tablespoons Kikkomam Less Sodium Soy Sauce 
1.5 Tablespoons Worcestershire 
Sauce
1 teaspoon Lemon Pepper 
Heaping Handful Freshly Chopped Parsley  
1/2 teaspoon ground Turmeric
Hardy Pinch Spanish Saffron
1 Tablespoon Ty Ling Naturals Five Spice seasoning
Pinch Ground Cumin 
Sea Salt & Cracked Black Pepper
1 cup Frozen Corn 
1 cup Frozen Peas 

Instructions
Heat evoo & sesame oil in a large skillet (I used a Presto electric skillet) over medium-high heat; add carrots, celery, onion and red bell pepper; cook until the vegetables begin to soften, about 5 minutes. 
Add the butter & garlic.
Gently stir in rice & orzo into vegetables. Roast for 1-2 mins, then add the chicken broth, water, soy sauce & Worcestershire. 
Season with lemon pepper, Fresh parsley, saffron, turmeric, cumin, salt & black pepper. 
Cover, bring to a boil, then reduce heat to low. Stir well.
Re-cover, simmer until rice is tender, about 25-30 minutes.
Add corn & peas during the last 3 mins of boiling. 

I served it with poached tilapia (recipe's on blog) and Lemon Garlic Butter Broccoli topped with freshly grated parmesan cheese.