Vegetable Pilaf
By The Canadian Living Test Kitchen
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This recipe makes 4 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
235235 cal |
|
pro |
5 g5g pro |
|
total fat |
4 g4g total fat |
|
sat. fat |
00 sat. fat |
|
carb |
44 g44g carb |
|
fibre |
2 g2g fibre |
|
chol |
0 mg0mg chol |
|
sodium |
417 mg417mg sodium |
|
% RDI: |
- |
|
calcium |
33 calcium |
|
iron |
55 iron |
|
vit A |
4848 vit A |
|
vit C |
77 vit C |
|
folate |
1010 folate |
Ingredients
- 1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
- 1 onion , chopped1 1oniononions, chopped
- 1/2 tsp dried tarragon , or other dried herb1/2 1/2tsp tspdried tarragon, or other dried herb
- 1 cup long-grain white rice 1 1cup cuplong-grain white rice or bulgur
- 1 cup vegetable stock 1 1cup cupvegetable stock
- 1/4 tsp salt 1/4 1/4tsp tspsalt
- 1 carrot , diced1 1carrotcarrots, diced
- 1/2 cup frozen peas 1/2 1/2cup cupfrozen peas
- 1 tbsp lemon juice 1 1tbsp tbsplemon juice
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
Preparation
In saucepan, heat oil over medium heat; fry onion and tarragon, stirring occasionally, until onion is softened, about 3 minutes. Stir in rice.
Add vegetable stock, 1 cup (250 mL) water and salt. Reduce heat to low; cover and simmer for 15 minutes.
With fork, stir in carrot and peas; simmer, covered, until carrot and rice are tender and liquid is absorbed, about 10 minutes. Add lemon juice and pepper; toss with fork.
Source : Canadian Living Magazine: May 2006