This may sound like an odd assortment of flavors, but it's really quite
tasty.
Brown Rice and Vegetable Pilaf
1 1/2 cups brown rice
3 cups chicken broth
3 tablespoons unsalted butter
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon summer savory
5 tablespoons unsalted butter
1 cup celery, thinly sliced
1 cup fresh snow peas, sliced
1 cup broccoli florets
1 cup green onions, thinly sliced
1 1/2 teaspoons fresh gingerroot, grated
2 tablespoons grated lemon rind
3/4 cup coconut, Grated, toasted
Preheat oven 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.
6 servings
--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974