Rice Pilaf
2 cups basmati rice
4 cups vegetable stock
1 cup finely chopped cabbage
1/2 cup almonds
1 cup frozen peas
one can of olives
1 12 oz pkg of sliced mushrooms, coarsley chopped
half of a bell pepper, diced
2 tsp chopped mint
1 tsp dried parsley
olive oil
2 tbl butter
black pepper
at least 2 tsp of salt
1 cup raisins
makes about 8-10 servings
Wash and prepare all vegetables. Saute raisins and almonds in butter and set aside. In the same pot, add at least 4 tbl of olive or grapeseed oil, and fry cabbage until it is translucent. Add bell peppers, mushrooms, and peas. Saute the herbs in the pot. Add olives, then add rice, and fry rice. Add salt and pepper to season rice, and then pour stock into mixture. Cook rice for about 30 minutes. Boil the rice/stock mixture first, then turn the heat to low. Leave the pot slightly open. After about 15 minutes rice should be done. Stir in raisins and almonds. If needed, add more salt and pepper.
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