Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Vegetarian Rice Pilaf Followup-To: rec.food.cooking Date: 29 Feb 2000 19:00:09 -0700 Organization: attcanada.net Lines: 33 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <01d301a915cc$a6ea1860$14a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39983 Vegetarian Rice Pilaf 1 medium onion, chopped oil for sauteeing 1 cup basmati rice 1/4 cup thin spaghetti, broken into 1" pieces 2-1/2 cups vegetable broth (or water plus 2-1/2 teaspoons broth powder) Heat the oil in a heavy saucepan. Add the onion and stir-fry until transparent. Add the rice and spaghetti pieces, stir-frying until the spaghetti is lightly browned. Pour in the broth (or water and broth powder) and stir once or twice. Bring mixture to a boil, then lower the heat to a simmer. Cook, covered, for about 15 minutes or until all water is absorbed. Stir once to fluff, and serve. Variations: > For a main course, stir leftover tofu or seitan and vegetables into the cooked pilaf. Turn off the heat, cover the pot, and let it rest at stovetop for about five minutes or until the leftovers are warmed. > Although basmati is a whole food, you may prefer to use brown rice. If so, increase cooking time to about 45 minutes. > Try using whole wheat spaghetti, orzo, or vegetable alphabets in place of the regular spaghetti. Makes 4 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.