Jill, your mention of the rice, broccoli, and cheese combination got me
thinking about a rice and vegetable mixture I came up with in the early
1970s. It's a favorite of mine, but I haven't made it in quite a while.
Perhaps it's time...
It has a lot of different ingredients in it, but it's really quite tasty.
* Exported from MasterCook *
Brown Rice and Vegetable Pilaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----RICE-----
1 1/2 c Brown rice
3 c Chicken broth
3 tb Unsalted butter
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Summer savory
-----VEGETABLES-----
5 tb Unsalted butter
1 c Celery, thinly sliced
1 c Fresh snow peas, sliced
1 c Broccoli flowerets
1 c Green onions, thinly sliced
1 1/2 ts Fresh ginger root, grated
----------------------------
2 tb Shredded lemon zest
3/4 c Shredded coconut, toasted
Preheat aoven to 325 degrees F. Heat chicken broth to boiling. Combine
broth with brown rice, butter, oregano, marjoram, and summery 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.
--
Wayne Boatwright *¿*
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