Vegetable Pilaf

Recipe Ingredients

1 cup	160g / 5.6oz	Long-grain rice
1 tablespoon	15ml	Betty's butter
1		Shallot - minced
2		Green onions - chopped
1		Carrot - sliced
1/2 cup	118ml	Snow peas - sliced
1/2 cup	118ml	Mushrooms - sliced
2 tablespoons	30ml	White wine
1 1/2 cups	355ml	Chicken/vegetable stock
		Salt or pepper to taste
2 tablespoons	30ml	Toasted sesame seeds

Recipe Instructions

Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with sesame seeds. NOTE: Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc.

Source:
Light & Easy Diabetes Cuisine by Betty Marks

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