Name: Brown Rice and Vegetable Pilaf
Ingredients: 1 1/2 cup brown rice; 3 cup broth; 3 Tbsp unsalted butter; 1/2 tsp oregano; 1/2 tsp marjoram; 12 tsp 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

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.