Sunday is the day, we make a point of sitting down together to enjoy the pleasure that comes with enjoying a good meal with family and friends. We eat, and we do it well. Monday through Friday, we are flinging food, opening cans, listening to the beep of the microwave, hauling tail through the drive thru, and moving at a constant pace. There are days where food is very random-it is whatever you can scrounge, leftovers from the weekend but on Sunday, that’s different.
Our traditional Sunday gathering is not always at our home. We take the show on the road too. This past Sunday, our friends were feeling the upcoming summer veggie craze too and prepared an entire meal that smacked of Summer. Do you think we are tired of being cold and wet? Yes, we are!
I wanted to share with you the recipe for the vegetable rice-pilaf dish that we enjoyed this weekend.
Can you feel the upcoming Summer veggie craze too? Look at those Summer colors!
Recipe from Southern Living and Prepared by Jonathan Cohea
1-1/3 cups water
1 teaspoon chicken-flavored bouillon granules
1/2 cup long grain rice, uncooked (Note: brown rice was used)
1-1/2 cups sliced fresh mushrooms
1-1/2 cups coarsely shredded carrots
1/2 cup chopped fresh parsley
1/3 cup thinly sliced green onions
1/4 cup chopped sweet red pepper
1/4 teaspoon pepper
1/4 cup chopped pecans, toasted
Combine water and bouillon granules in a saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes.
Remove from heat; uncover and stir in mushrooms and next 5 ingredients. Cover and let stand 5 minutes.
over low heat 5 minutes until excess moisture has evaporated. Sprinkle with pecans.