Vegetable Rice Pilaf
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
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
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.