Brown Rice and Vegetable Pilaf
Ingredients
- 1 1/2 cup brown rice
- 3 cups broth
- 3 Tbsp unsalted butter
- 1/2 tsp oregano
- 1/2 tsp marjoram
- 12 tsps summer savory
- 5 Tbsp unsalted butter
- 1 cup celery, thinly sliced
- 1 cup fresh snow peas, sliced
- 1 cup broccoli flowerets
- 1 cup green onions, thinly sliced
- 1 1/2 tsp fresh ginger root, grated
- 2 Tbsp grated lemon rind
- 3/4 cup grated coconut, toasted
Instructions
Yield: 6 Servings. Preheat oven to 325 degrees F. Heat broth to boiling. Combine broth with brown rice, butter, oregano, marjoram, and summer savory in 3 quart casserole and bake, covered, for 1 1/2 hours or until rice is tender. Keep hot. Melt butter in large skillet or dutch oven. Add celery, snow peas, broccoli, green onion, and ginger and stir fry until crisp-tender. Add vegetables, lemon rind, and toasted coconut to rice. Toss lightly to combine. Adjust seasonings.
