Autumn Vegetable Pilaf
Source of Recipe
Ladies Home Journal
2 Tbs olive oil
1 large sweet onion, diced
1 cup diced red sweet pepper
2 tsp finely chopped garlic
1-1/2 cups assorted rice (long- or short-grain brown, brown basmati, black, purple Thai, red such as Wehani or Bhutanese red)
2 cans (14-oz. each) chicken broth, plus enough water to equal 4-3/4 cups
1/2 tsp salt
1/2 cup aromatic long-grain white rice
2 Tbs olive oil
1 tsp chopped garlic
2 cups diced zucchini
2 cups cubed plum tomatoes
1 cup fresh corn kernels
1/2 cup torn fresh basil leaves
1/4 tsp salt
1/4 tsp freshly ground pepper
Heat 2 tablespoons oil in large Dutch oven over medium-low heat. Add onion and red pepper and cook, stirring, until onion is golden, about 8 minutes. Stir in 2 teaspoons garlic and cook 1 minute more. Stir in the 1-1/2 cups assorted rice until the grains are coated with the vegetables. Add broth mixture and 1/2 teaspoon salt and bring to a boil; stir once. Reduce heat to medium low; cover pan tightly with foil, then lid. Cook rice 35 minutes. (Do not uncover or stir rice.) Uncover pot (there should be a shallow layer of barely simmering liquid on top of the rice; if not, add 1/4 cup water). Sprinkle the 1/2 cup white rice evenly over partially cooked rice; gently stir once just to combine rices. Cover and cook 15 to 18 minutes, until rice is tender and the liquid is absorbed. (If all the liquid has not absorbed, uncover to, reduce heat to low and let stand 5 minutes. Do not stir.) Meanwhile, for the vegetables, heat 2 tablespoons oil and 1 teaspoon garlic in large skillet over medium heat just until garlic sizzles, about 30 seconds. Add zucchini and cook, stirring 1 minute. Add tomatoes; cook 1 minute more. Add corn and basil and cook, stirring 4 to 5 minutes more. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon rice (do not stir) into shallow serving bowls; spoon vegetable mixture over each serving.
Makes 11 servings
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