It is also a great way to up your vegetable intake and use up any veggies that are in your fridge, blanching or sauteeing as needed to make them tender.
Vegetable Rice Pilaf
1/2 c. broccoli florets, blanched
1/2 c. cauliflower florets, blanched
1 carrot, peeled and diced
1 stalk celery, diced
1 small onion, diced
1 clove, garlic minced
1 t. butter
1 t. olive oil
1 c. white and wild rice blend, cooked per package directions
Combine butter and olive oil in a large saute pan over med heat until hot but not smoking. Add vegetables and saute until onion is translucent and the hard vegetables are crisp tender. Add rice and stir to combine. Turn into a buttered casserole and bake, covered at 375* for 30 minutes. Fluff with a fork and serve. Print Recipe
One year ago--Apples, Peaches, Pumpkin Pie
Makes my mouth water!
ReplyDeleteAnd easy peasy Paula, you can use any veggies the kids like as well.
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