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.