One of my good friends is a vegetarian. She really likes promoting vegetarianism, so she gave me three cookbooks of hers to look through. I think it’s awesome when people can commit to vegetarianism (and even Veganism!) but I cannot. I love my poultry too much.
Anyway, these cookbooks were really cool. I got lots of healthy recipes out of them. This was one of them.
The only thing that I would change about this is I would decrease some of the liquid. I thought it would all cook down, but by the time it was finished, the rice was still kind of soupy. It’s just a personal preference, but I like my rice more dry.
Look at all those yummy veggies! Carrots, zucchini and mushrooms! Mm, some of my favorites.
This dish makes a great side for virtually any meal. You could even eat it as an entree for a light dinner.
Thanks, Demeter, for lending me your cookbooks 🙂
Mixed Vegetable Pilaf
– 2 T butter
– 1 c sliced, fresh mushrooms
– 1/4 t dried basil leaves, crushed
– 1 can (10 1/2 oz) chicken broth
– 3/4 c water
– 1 c regular rice, uncooked
– 1 small zucchini, halved lengthwise and sliced
– 1/2 c shredded carrot
In 10-in skillet over medium heat, in hot butter, cook mushrooms and basil 3 minutes, stirring occasionally.
Add broth and water. Heat to boiling. Stir in rice. Return to boiling. Reduce heat to low. Simmer, covered, 15 minutes.
Stir in zucchini and carrot. Cover; simmer 5 minutes. Remove from heat. Let stand, covered 5 minutes before serving. Makes about 5 cups or 6 servings.