Vegekabob Recipe
Sautéed fresh vegetables, garlic, rice pilaf
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Ingredients
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Vegetables
Rice Pilaf
Method
Vegetables Preparation
- 1
Prepare the Vegetables
Chop the bell peppers, zucchini, mushrooms, and red onion into bite-sized pieces. Halve the cherry tomatoes.
- 2
Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic cloves and sauté for about 1 minute until fragrant.
- 3
Cook the Vegetables
Add the chopped vegetables (bell peppers, zucchini, mushrooms, red onion, and cherry tomatoes) to the skillet. Season with salt, black pepper, and dried oregano. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
Rice Pilaf Preparation
- 4
Cook the Onion
In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add 0.5 cup of chopped onion and sauté until translucent, about 3-4 minutes.
- 5
Add Rice
Stir in 1 cup of long-grain rice and cook for 1-2 minutes, allowing the rice to lightly toast.
- 6
Add Broth and Simmer
Pour in 2 cups of vegetable broth and add 0.5 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed.
- 7
Fluff the Rice
Once cooked, remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork before serving.