Vegetable-Rice Pilaf
- 2 tablespoons butter
- 1 small onion, minced
- 1/4 cup each minced red, yellow and orange bell peppers
- 2 tablespoons minced celery
- 1 lb jasmine rice
- 4 to 6 cups Homemade Chicken Stock
- Salt and pepper to taste
Vegetable-Rice Pilaf
Demonstrated by: Petty Officer Joseph Landon, United States Navy.
Ship to Shore Recipes with the United States Navy on June 1, 2002.
Ingredients:
Directions:
- In a saucepot, heat butter; sauté onion for 2 minutes.
- Add bell peppers and celery; sauté for 2 more minutes.
- Add rice; sauté for 4 more minutes or until rice gives a nutty flavor.
- Add chicken broth until it is 1/2-inch above rice; stir.
- Cover and bring to a boil.
- Lower heat and simmer until rice is done, about 30 minutes.
- Season with salt and pepper.
Makes 6 servings.
