Vegetable Pilaf with Parsley and Walnuts Recipe

by katerina on June 18, 2007

Rice pilaf’s are quick to make, cheap and really tasty, I can’t believe this is the first time I have ever made one. It is also a great way to use up the dregs in the vegetable drawer. Like a frittata or a casserole a pilaf is a flexible dish that lends itself to loads of different things. I have been meaning to make Spanish Rice for awhile and the success of this will definitely encourage me even more. Another great variation on this method is Coconut Rice.

[print_this]Vegetable Pilaf with Parsley and Walnuts (serves 4)

1 small onion, small dice
1 tablespoon olive oil
2 tablespoons butter
1 stalk celery, diced
2 small carrots, diced
½ green pepper, diced
1 tomato, de-seeded and diced
¼ cup fresh peas, shelled
1 cup basmati rice
2 cups chicken stock
salt and pepper
⅛ cup toasted walnuts
¼ cup parsley, chopped

1. Sweat the onion in the butter and oil over medium low heat until it begins to become translucent – about 3 minutes. add the carrot and celery and continue for another 2 minutes.
2. Add the rice and salt and pepper. If you are using bought stock go easy on the salt. Toast the rice for 3 minutes stirring regularly. Add the pepper, peas and tomato and stir together to heat then add the chicken stock.
3. Bring to a boil, cover, turn down to low and cook for 15 minutes.
4. Fluff with a fork, taste for seasoning and done-ness. Stir in walnuts and parsley and serve.[/print_this]



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