Tuesday, March 26, 2013


My veggie rice pilaf picture here with Dijon lemon glazed baked
salmon and lemony garlic green beans.


1/3 cup pine nuts, toasted
1 Tbsp oil
1 Tbsp. Earth Balance
2 carrots, diced
1 shallot
1 pkg. button mushrooms, sliced
1 cup frozen peas
1/2 tsp. thyme
Salt and pepper to taste
Cooked brown rice, cook this in veggie stock


Saute the carrots and Earth Balance till soft.  Add the mushrooms and cook till tender.  Add the peas, thyme and salt and pepper.  Cook till peas are thawed and cooked.

Add to warm cooked rice, toasted pine nuts and adjust seasoning.  Stir all together.

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