Today is World Vegetarian Day. We find it hard to believe that the whole world could agree on this, but we read it on the internet, so it must be true.
We decided to celebrate this unprecedented display of world peace and unity (Absolutely no sense of irony here. Really.) by sharing this rice pilaf recipe from our Fix-It and Forget-It Vegetarian Cookbook. Chock-full of power foods like cranberries, almonds, carrots, and brown rice, it’s tasty and good for you.
We think that’s something we can all agree on!
Fix-It and Forget-It Vegetarian Cookbook, page 143
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 3-qt.
1 Tbsp. butter or margarine
¼ cup chopped onions
¼ cup chopped carrots
½ cup uncooked white rice
3 Tbsp. uncooked brown rice
¼ cup dried cranberries
¼ cup slivered almonds
½ cup frozen peas
1¼ cups water
1 vegetarian bouillon cube
1. Saute onions and carrots in butter for 3 minutes.
2. Add rices and dried cranberries and sauté another minute.
3. Combine with water and bouillon in a 3-quart slow cooker. Cover.
4. Cook on low 2-3 hours until rice is tender.
5. Add peas and almonds. Cook additional 20 minutes until hot.