Sunday, January 31, 2010

Rice Pilaf with Ginger Cookies


Rice Pilaf with Tender Vegetables
Pointe Viven - Jesse Bluma. All rights reserved.


This dish is addictive and I made it in about 30 minutes.  Terrifically served with ginger cookies for dessert!

Ingredients (serves 4)

1 1/2 cups long-grain rice
1/ 2 cup orzo
1 tablespoon extra-virgin olive oil
1 carrot, diced
1 onion, diced
1 cup frozen peas, thawed
1/3 cup green beans
1/3 cup corn
1 teaspoon ground turmeric
1/4 teaspoon ground paprika
Freshly ground pepper to taste
Coarse salt
*Shrimp (Optional:  Preheat the oven to 400 degrees Fahrenheit.  Clean your shrimp.  Place shrimp on a baking sheet, drizzle olive oil, sprinkle with salt and pepper. Mix well.  Bake shrimp in oven for approximately 3 minutes on each side, turning half way through.)  

Directions

Fill a medium saucepan with water.
Bring water to a boil
Add salt, rice, and orzo. 
Cook 15 to 20 minutes. 
Drain.

Heat oil in a large pan over medium-high heat. 
Add onion, cook until soft. 3-4 minutes.
Add diced carrot; green beans, and corn, cook until tender.  5-6 minutes.
Stir in peas, add turmeric, cumin, and paprika. 
Stir in to rice and combine. 
Season with salt and pepper to taste.


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Photo credit:  neareast.com

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