Pilaf with Vegetables
Ingredients
- 1/4 pound unsalted butter
- 1 garlic clove
- 1 small zucchini, diced
- 1 cup peeled, diced eggplant
- 2 large mushrooms, coarsley chopped
- 1 ripe tomato, peeled, seeded, and chopped
- 3 pimientos, minced
- 1 teaspoon salt
- 1/4 teaspoon freshly grated pepper
- 1 cup long-grain white rice
- 1 3/4 cup chicken broth
Instructions
Melt the butter in a large skillet. Add the garlic and saute until fragrant. Add the zucchini, eggplant, mushrooms, tomato, pimientos, salt and pepper and cook over moderate heat for 10 minutes. Stirring occasionally. Add the rice and chicken broth, stir and bring to a boil. Cover tightly and cook over low heat for 30 minutes. Don't peek. when all of the liquid is absorbed, the pilaf is ready to serve. (As eggplant and zucchini can produce variable amounts of water, 10 minutes more cooking time may be required.)
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