I am a Veganwannabe: Post # 4
I’ve been making this side dish for years. The original
recipe comes from Taste of Home Magazine
circa 1990. I served it with sauteed cherry tomatoes and for kicks I
threw in some scallions – wow, were they great! Super sweet and very tender. Perfect
as a side dish and hearty enough for a meal. You can't believe how much flavor this has!
Here’s what
you need:
1 C chopped
scallions
1 C minced
parsley
4 t olive
oil
4 t
non-dairy butter
1 ½ C white
rice
3 C
vegetable broth
1/8 t
cayenne pepper
1 bay leaf
Here’s what
you do:
Sautee the
scallions and parsley in oil and butter until soft – about 1 minute. Add rice
and cook until the rice in nice and coated. Stir in the broth, cayenne and bay
leaf. Bring to a boil. Reduce heat, cover, simmer for about 20 minutes.
Sautee
cherry tomatoes and scallions in a bit of oil until tender and serve as a
garnish to the rice.
Next post: Burritos with refries, red peppers, tomatoes and more of these awesome sauteed green onions! Check back! Yeah VeganMoFo!!
Next post: Burritos with refries, red peppers, tomatoes and more of these awesome sauteed green onions! Check back! Yeah VeganMoFo!!
This rice looks very tasty! I love all the green color in it.
ReplyDeleteI love the green in the rice...just gives it a very "fresh" appearance.
ReplyDeleteSo pretty! Love it!
ReplyDeleteYou can have fruit , grain, prices & veggies...hmmm
ReplyDeleteWow you''re doing it! :Fruit, grains, rice & veggies. Doesn't'tcsoundx so bad. No pasta?
ReplyDelete