Yield: 4 Servings
|¼ pounds||Unsalted butter|
|1 small||Zucchini; diced|
|1 cup||Peeled; diced eggplant|
|2 larges||Mushrooms; coarsley chopped|
|1||Ripe tomato; peeled, seeded, and chopped|
|¼ teaspoon||Freshly ground pepper|
|1 cup||Long-grain white rice|
|1¾ cup||Chicken broth|
Melt the butter in a large skillet. Add the garlic and saute until fragrant.
Add the zucchini, eggplant, mushrooms, tomato, pimientos, salt and pepper and cook over moderate heat for 10 minutes. Stirring occasionally.
Add the rice and chicken broth, stir and bring to a boil. Cover tightly and cook over low heat for 30 minutes. DON'T PEEK when all of the liquid is absorbed, the pilaf is ready to serve. (As eggplant and zucchini can produce variable amounts of water, 10 minutes more cooking time may be required.)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .