Vegetable-Pilaf Stacks

Vegetable-Pilaf Stacks
Photo by James Carrier


  • 1 jar (about 13 oz.) canned peeled roasted red peppers, drained and chopped
  • 2 onions (about 1 lb. total), peeled and sliced
  • ½ cup cherry tomatoes, rinsed
  • 1 tablespoon butter or margarine
  • ¾ pound broccoli florets (about 1 qt.)
  • Salt and fresh-ground pepper
  • Salad oil
  • + 2 more ingredients
    • 1 package (6 oz.) seasoned precooked dried white rice
    • Parsley sprigs

1. In a 2- to 3-quart pan, cook rice as directed on package. 2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions in butter until limp and just beginning to brown, about 4 minutes. Pour into a bowl. 3. Add broccoli and 1/4 cup water to pan. Bring to a boil over high hea...

View full recipe at My Recipes


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