Ingredients:
1 cup finely chopped Onion
2 cups Long-Grain White Rice
4 tablespoons Olive Oil
1 can (14 oz) cut Green Beans or 16 oz frozen Green Beans, thawed
2 medium Carrots cut into 1/8 inch-thick slices
1 medium Green Bell Pepper, cut into thin strips
1 medium potato, peeled and cut into 1/2 inch cubes
1 cup fresh Green Peas, or 1 cup frozen Peas, thawed
4 cups Vegetable Broth - Link to -> Vegetable Broth
2 tablespoons finely chopped fresh Coriander or Cilantro
Salt to taste
Directions:
In a large saucepan, warm the oil over medium heat until hot. Add onions and sauté for 7-8 minutes, stirring constantly, until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in rice and , when the mixture is well combined, add beans, carrots, green pepper, potato, peas, and broth. Stirring frequently, bring to a boil over high heat and boil for 5 minutes. Reduce to low heat. Cover the saucepan and simmer for 20 minutes or until the rice and vegetables are tender and all the liquid in the pan has been absorbed. To serve, mound the pilaf on a heated platter and sprinkle and coriander. Serves 6-8
1 cup finely chopped Onion
2 cups Long-Grain White Rice
4 tablespoons Olive Oil
1 can (14 oz) cut Green Beans or 16 oz frozen Green Beans, thawed
2 medium Carrots cut into 1/8 inch-thick slices
1 medium Green Bell Pepper, cut into thin strips
1 medium potato, peeled and cut into 1/2 inch cubes
1 cup fresh Green Peas, or 1 cup frozen Peas, thawed
4 cups Vegetable Broth - Link to -> Vegetable Broth
2 tablespoons finely chopped fresh Coriander or Cilantro
Salt to taste
Directions:
In a large saucepan, warm the oil over medium heat until hot. Add onions and sauté for 7-8 minutes, stirring constantly, until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in rice and , when the mixture is well combined, add beans, carrots, green pepper, potato, peas, and broth. Stirring frequently, bring to a boil over high heat and boil for 5 minutes. Reduce to low heat. Cover the saucepan and simmer for 20 minutes or until the rice and vegetables are tender and all the liquid in the pan has been absorbed. To serve, mound the pilaf on a heated platter and sprinkle and coriander. Serves 6-8