Vegetable Pilaf - Thermador PROFESSIONAL Series Recipes

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
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.
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.
Serves 4
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
STEAM CONV, 325°F
Baking Pan
Rice mixture
20 minutes
With vegetables
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.
Transfer the rice mixture to the baking pan,
pour on the vegetable broth and cook as
indicated.
Meanwhile, wash the eggplant and
zucchini, remove the stalks and dice.
AND CASSEROLES
30