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Brown Rice and Vegetable Pilaf
Yield: 6 Servings
1 1/2 cups brown rice
3 cups broth
3 Tbsp unsalted butter
1/2 tsp oregano
1/2 tsp marjoram
12 tsp summer savory
5 Tbsp unsalted butter
1 cup celery, thinly sliced
1 cup fresh snow peas, sliced
1 cup broccoli flowerets
1 cup green onions, thinly sliced
1 1/2 tsp fresh ginger root, grated
2 Tbsp grated lemon rind
3/4 cup grated coconut, toasted
Preheat oven to 325 degrees F. Heat broth to boiling. Combine
broth with brown rice, butter, oregano, marjoram, and summer 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.
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Brownrice Pilaf