Sunday, July 2, 2017

Parmesan Rice Pilaf

Parmesan Rice Pilaf
Sharon --GatorGrrrl

1 tbsp butter
1 tbsp olive oil
1/2 cup onion, diced
1/2 cup carrots, diced
2 cloves garlic, minced
1 cup other veggies (zucchini, broccoli, mushrooms, bell peppers, squash, whatever is in the bin)
3/4 cup rice
14 oz. can chicken broth or 2 cups of water and a boullion cube
1/4 cup of shredded parmesan cheese (or more to taste)
1/2 cup frozen peas
salt and pepper to taste

Heat a deep lidded skillet or Dutch oven and melt the butter and olive oil. Saute the onions and carrots until softed, about 4 minutes. Add garlic and saute 1 minute. Add rice and broth, stir and put the lid on the pot and let it simmer 10 minutes. Take the lid off and add the rest of the veggies. Stir and add more water if the rice is starting to stick or water is getting low. It should still be slightly soupy. Return the lid to the pot and let it simmer another 5 minutes or until the rice is done. Stir in the frozen peas, parmesan, salt and pepper and serve

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