Pilaf Valencia Recipe |
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You will need :- 3 oz. butter or margarine 1 small eggplant (aubergine) peeled and cut into 1 cm (½ inch) dice 1 small green pepper, seeded and coarsely chopped 2 clove garlic, crushed 3 shallots, white and part of green cut into 1 cm (½ inch) slices 4 oz. mushrooms, sliced 2 tomatoes, skinned, seeded and coarsely chopped 1 cup long grain rice 1¾ cups chicken stock, use cubes salt and pepper to taste
Cooking Time:- 40 minutes
Set deep or shallow fry pan on medium heat, melt butter or margarine and add eggplant, pepper, garlic and shallots. Sauté for 5 minutes, stirring occasionally. Add remaining vegetables and cook for 5 minutes. Add rice, stir to coat with pan juices and cook until rice begins to change color. Stir in stock, season to taste with salt and pepper and cook, covered for 20-25 minutes or until rice is tender.
Serve alone or with chicken, steaks or grills.
Serves 4.
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