Rice Pilaf with Tender Vegetables
Pointe Viven - Jesse Bluma. All rights reserved.
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
1/3 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.)
*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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