Since spring is here, I have been anxiously waiting for the day when our grocery store’s produce department is just bursting with fresh, inexpensive veggies. I’ve been waiting and watching, but it just hasn’t happened yet. What I’ve seen so far has been largely of disappointing quality. So, I’ve held off.
Fortunately, our farmer’s market is just starting back up and I know I’ll soon be getting my fill of all those wonderful fresh veggies. Until then, I’ve still been relying on the frozen kind for the most part. In trying to patient for a few more weeks, I’ve decided to make the best of the situation.
This Italian Rice Pilaf fits perfectly because it has a very fresh and spring-y taste. The flavors combine perfectly and make for a tender, moist and flavorful rice. Plus, the nuttiness is the brown rice is a great complement to the zestiness of the seasonings. It’s definitely a quick to throw together side dish that works with so many meals.
Italian Rice Pilaf
- 2 T. olive oil
- 2 T. butter or margarine
- 2 cloves garlic, minced
- 1/2 bag frozen Italian Vegetable Blend (cauliflower, carrots, red pepper, lima beans, zucchini and green beans), thawed
- 1 1/2 t. Italian seasoning
- 1/2 t. salt
- 1/2 t. black pepper
- 1/4 t. crushed red pepper flakes
- 2 – 3 c. cooked brown rice
1. Heat olive oil and butter or margarine in a large skillet until butter is melted. Add garlic, veggies and seasonings. Cook for 5 minutes. (Optional – dice the veggies or run a pair of kitchen scissors through the skillet a few times to cut the veggies into smaller pieces.)
2. Stir cooked brown rice into the skillet until combined and heated through.
If you are making this Stolen Moments style, which I did, add a tablespoon or two of water before reheating either on the stove or in the microwave.
Also, you could definitely swap the rice with barley or orzo.