Thursday, January 22, 2009

Basmati Rainbow Pilaff

1 cup basmati rice
2 cups mixed frozen vegetables of your choice.
1 Tbs olive oil
2 cloves garlic, chopped
1 handful chopped italian parsley
1 handful fresh basil, chopped

Cook the rice according to packet instructions. Blanch the vegetables in another pot of boiling salted water for 2 minutes. Be careful not to overcook them as they will lose their nutrients. Drain and cool in a large bowl of chilled water. Heat the olive oil in a non-stick pan. Stir-fry the garlic and drained vegetabled for 2 minutes. Stir through the rice and herbs. Season and serve in a hearty-sized bowl.

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