Thermador PRD48NLSGU Livro De Receitas
Side diSheS, Vegetarian diSheS
and CaSSeroleS
30
VegeTable PIlaf
IngReDIenTs
¼ cup canned chick peas
1 onion
2 cloves garlic
2 cups natural long grain rice
5 tbsp. oil
1 quart vegetable broth
1 eggplant
1 zucchini
1 large carrot
Herb-flavored salt
black pepper
2 tbsp. parsley, chopped
1 onion
2 cloves garlic
2 cups natural long grain rice
5 tbsp. oil
1 quart vegetable broth
1 eggplant
1 zucchini
1 large carrot
Herb-flavored salt
black pepper
2 tbsp. parsley, chopped
seTTIngs
STEAM CONV, 325°F
Baking Pan
Rice mixture
20 minutes
Baking Pan
Rice mixture
20 minutes
With vegetables
Add 5 minutes
Add 5 minutes
2
2
strain and drain well the chick peas.
Peel and finely chop the onion and garlic. fry
the rice until translucent in 1 tbsp. oil,
stirring continuously. Mix together the chick
peas and diced onion and garlic and fry gently,
stirring continuously.
the rice until translucent in 1 tbsp. oil,
stirring continuously. Mix together the chick
peas and diced onion and garlic and fry gently,
stirring continuously.
Transfer the rice mixture to the baking pan,
pour on the vegetable broth and cook as
indicated.
pour on the vegetable broth and cook as
indicated.
Meanwhile, wash the eggplant and
zucchini, remove the stalks and dice.
zucchini, remove the stalks and dice.
Clean the carrot and cut into large cubes. Heat the remaining oil in a skillet and
over high heat, first brown the diced eggplant and then the zucchini and carrots.
over high heat, first brown the diced eggplant and then the zucchini and carrots.
season the diced vegetables with herb-flavored salt and pepper and carefully mix into
the rice. Cook as indicated for another 5 minutes. serve the vegetable pilaf sprinkled with
parsley.
the rice. Cook as indicated for another 5 minutes. serve the vegetable pilaf sprinkled with
parsley.
serves 4