SANDRA'S VEGGIE and MUSHROOM BROWN RICE PILAF

A spectacular and healthy side dish
for any seafood or meat dish...

Servings: (4)
Prep: 5 Mins. |
Steam: 25 to 30 Mins.

Posted by Sandra

INGREDIENTS:

¼ cup chopped red pepper
¼ cup chopped red onion
4 crimini mushroom, chopped
2 teaspoons unsalted butter
2 teaspoons olive oil
2 cups chicken stock
1 cup raw brown rice
Freshly ground pepper, to taste
1 tablespoon fresh parsley, chopped (or 2 teaspoons dried)

METHOD:

In a heavy-bottomed saucepan, melt the butter with olive oil over medium-high heat. Reduce head to medium and add red pepper, onion, and mushrooms and saute, just until tender. Stir in the rice and saute for 2 minutes to provide a nutty flavor, add the broth, and season with pepper, to taste. Increase to medium-high heat to bring to a boil, and then reduce heat, cover, and simmer for 20 to 25 minutes, until liquid is absorbed and rice is tender. Add fresh parsley, fluff the rice with a fork, and serve – Enjoy!

SANDRA'S NUTTY VEGGIE ORZO PILAF

 A very nice addition to most
many main dishes, and you can
change up the ingredients in many ways...

Servings: (2)
Prep: 5 Mins. |
Cook: 15 Mins.

Posted by Sandra

INGREDIENTS:

2 tablespoons unsalted butter
1 cup orzo pasta
3 cups low-sodium chicken broth
2 tablespoons olive oil
2 green onions, chopped
4 crimini mushrooms, sliced
1/4 cup pine nuts, toasted
1/4 cup fresh flat-leaf parsley
Kosher salt and freshly ground pepper, to taste

METHOD:

Melt 2 tablespoons of the butter in medium saucepan. Add orzo and stir until pasta is toasted, about 3-5 minutes. Add broth, bring to a boil, reduce heat to low, cover, and simmer pasta until done, about 7 to 10 minutes. (Don’t overcook the orzo ;-)

Meanwhile, heat the olive oil sauté pan, and add green onions and mushrooms and cook until tender. Add toasted pine nuts, and the salt and pepper, to taste.

Once orzo is al dente, add the veggie and nut mixture, stirring to combine, and then add the freshly chopped parsley. Serve, and enjoy!