| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Unsalted butter |
| 1 |
|
Clove garlic |
| 1 |
sm |
Zucchini; diced |
| 1 |
c |
Peeled; diced eggplant |
| 2 |
lg |
Mushrooms; coarsley chopped |
| 1 |
|
Ripe tomato; peeled, seeded, and chopped |
| 3 |
|
Pimientos; minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
c |
Long-grain white rice |
| 1 3/4 |
c |
Chicken broth |
INSTRUCTIONS
Melt the butter in a large skillet. Add the garlic and saute until
fragrant.
Add the zucchini, eggplant, mushrooms, tomato, pimientos, salt and pepper
and cook over moderate heat for 10 minutes. Stirring occasionally.
Add the rice and chicken broth, stir and bring to a boil. Cover tightly
and cook over low heat for 30 minutes. DON'T PEEK when all of the liquid
is absorbed, the pilaf is ready to serve. (As eggplant and zucchini can
produce variable amounts of water, 10 minutes more cooking time may be
required.)
EASTMAN@SOLSTICE.JPL.NASA.GOV
(SHERRI EASTMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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