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Vegetable Pilaf with Parsley and Walnuts Recipe

Ingredients

How to make it

  • Sweat the onion in the butter and oil over medium low heat until it begins to become translucent - about 3 minutes. add the carrot and celery and continue for another 2 minutes.
  • Add the rice and salt and pepper. If you are using bought stock go easy on the salt. Toast the rice for 3 minutes stirring regularly. Add the pepper, peas and tomato and stir together to heat then add the chicken stock.
  • Bring to a boil, cover, turn down to low and cook for 15 minutes.
  • Fluff with a fork, taste for seasoning and done-ness. Stir in walnuts and parsley and serve.

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The Cook

katerina Vancouver, CA

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