Vegetable Risoni Pilaf
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.
Vegetable Risoni Pilaf 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. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 10min |
|
|
Ingredients
- 15ml olive oil
- 2cloves garlicminced
- 1 onionpeeled and finely chopped
- 1 green pepperfinely chopped
- 2cups mushroomschopped
- 2 carrotscut into ribbons
- 1cup broccoli florets
- 1cup cauliflower florets
- 1 1/2cups risoni pasta riceuncooked
- 3cups vegetable stock
- salt and black pepperto taste
Instructions
- 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.