Confetti Rice Pilaf

Name: Confetti Rice Pilaf
Ingredients: 2 tablespoons vegetable oil or 2 tablespoons olive oil; 1 small leeks or 1 small onion, finely chopped; 1 1/2 cups long-grain rice; 1 small carrot, peeled and shredded; 1 small zucchini, shredded; 3 cups hot water or 3 cups chicken broth; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons fresh parsley, finely chopped; 2 tablespoons parmesan cheese

10 ingredients

9 steps

Ingredients

2 tablespoons vegetable oil or 2 tablespoons olive oil
1 small leeks or 1 small onion, finely chopped
1 1/2 cups long-grain rice
1 small carrot, peeled and shredded
1 small zucchini, shredded
3 cups hot water or 3 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley, finely chopped
2 tablespoons parmesan cheese

Directions

1

In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
2

Turn up heat to high and add rice.
3

Cook for about 3 minutes, stirring constantly.
4

Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
5

Add the hot water or stock to rice and gently stir.
6

Bring up to a boil.
7

Cover and reduce heat to medium low.
8

Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
9

Add the salt, pepper, parsley, and parmesan and serve immediately.