It is Monday again friends, and today I would like to share this delicious Vegetable Risoni Pilaf recipe with you. Why yes, it is meat free and a scrumptious dinner idea, so if you were wondering (worrying more I’d think) about what to cook tonight, look no further!
A few weeks ago I posted this recipe for Spicy Mince & Risoni Pilaf. Same principle, but with this recipe of Vegetable Risoni Pilaf I used a few vegetarian ingredients to make my pilaf instead.
For this recipe I sautéed garlic, onion, green pepper, carrot and mushrooms and added blanched cauliflower and broccoli florets. This hearty mixture was seasoned and served with cooked risoni rice pasta (and a few screws I had in the pantry). Add your choice of spice, like a fresh chili or a Cajun spice – and you will have a spicy pilaf in no time!
There you have it! As easy as… well, Vegetable Risoni Pilaf! Have a good week and feel free to get in touch for any suggestions or just to say hi, ok?
| Prep Time | 10 min |
| Cook Time | 10 min |
| Servings | people |
- 15 ml olive oil
- 2 cloves garlic minced
- 1 onion peeled and finely chopped
- 1 green pepper finely chopped
- 2 cups mushrooms chopped
- 2 carrots cut into ribbons
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 1/2 cups risoni pasta rice uncooked
- 3 cups vegetable stock
- salt and black pepper to taste
Ingredients
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- In a medium sized saucepan, heat the olive oil and sauté the garlic, onion, pepper, mushrooms and carrot until cooked. Add the broccoli and cauliflower florets and sauté for a few minutes more.
- In the meantime, cook the risoni pasta in the vegetable stock until done. Drain and add the risoni to the vegetables – still in the pan.
- Cook for a few minutes more, season and serve with carrot ribbons. Serves four.
