Summer Vegetable Pilaf Recipe
YIELD: 6 servings
1 tablespoon chopped organic garlic
1 teaspoon red chili flakes
1 teaspoon sea salt
1 teaspoon saffron
1 tablespoon fresh thyme leaves
2 tablespoons extra virgin olive oil
1 cup quick cook brown rice medley
3 cups organic vegetable broth
1 cup organic broccoli florets
1/2 cup organic red onion, sliced
1/2 cup organic red and green bell pepper, thinly sliced
1/2 cup organic zucchini, sliced
1/2 cup organic summer squash, sliced
1/4 cup fresh organic peas
1/3 cup fresh basil leaves
1/3 cup organic feta cheese
1. In a large saute pan, over medium heat, cook the garlic, chili flakes, salt, saffron and thyme in the olive oil, for about two minutes, do not let it brown. Add brown rice and stir to coat rice with oil. Stir in broth and bring to a boil, cover and reduce heat to maintain a simmer for 15 minutes.
2. Add broccoli and cook for 3 minutes. Stir in onions, peppers, zucchini, squash and peas. Cover and let sit for 5 minutes until vegetables are tender crisp and rice is creamy.
3. Transfer to a platter and top with chopped fresh basil and crumbled feta.