Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS

and CaSSeroleS

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-avored salt

Black pepper

2 tbsp. parsley, chopped

SETTINGS

STEAM CONV, 325°F

Baking Pan

Rice mixture

20 minutes

With vegetables

Add 5 minutes

Strain and drain well the chick peas.

Peel and nely 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.

Clean the carrot and cut into large cubes. Heat the remaining oil in a skillet and

over high heat, rst brown the diced eggplant and then the zucchini and carrots.

Season the diced vegetables with herb-avored 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