Prep 15 mins
Cook 1 hr
This recipe is submitted for the RSC Summer 2004 contest
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small zucchini, diced
- 1⁄2 cup red onion, diced
- 1⁄2 cup sweet red pepper, diced
- 1 -2 jalapeno pepper, diced (optional)
- 2 garlic cloves, smashed
- 2 tablespoons fresh sage, finely chopped
- 1 cup brown basmati rice or 1 cup any long cooking brown rice
- salt & freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 cup chicken broth
- 1 cup buttermilk
- 1⁄2 cup fresh green peas or 1⁄2 cup frozen green pea, thawed
- Heat butter and oil in a large nonstick frypan, add zucchini and onion, sauté just until onion is soft, about 4 minutes.
- Add red pepper, jalapeño pepper, garlic and sage, sauté 1 minute more.
- Add rice, salt and pepper, stir to coat.
- Add balsamic vinegar, deglaze pan and add chicken broth and buttermilk.
- Bring to boil, reduce heat; simmer covered with a tight fitting lid, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender.
- Add green peas while fluffing rice with a fork, remove pan from heat; replace lid and set aside for 10 minutes.
- Serve and enjoy!
Good. This has a nice tang from the buttermilk, which I enjoyed very much, and I liked the combination of veggies. I usually am a big fan of balsamic vinegar, however in this recipe, it seemed to overpower all of the other ingredients. I did find the directions to be very clear. I needed the full 50 minutes for the rice cook time.
This might've been a good recipe. I did add 3/4 of a small jalepeno. It made the rice taste like jalepenos! It was awful! I love them but not with this! The zuchinni was mushy too. We did not like this at all- had to throw away.
I served this as a side with Honey-Laquered Duck with Sour Cherry Sauce recipe # 94013. The guys were a little leary of trying it; they weren't quite sure what 'pilaf' meant...lol! I just pointed and said, 'that's a pilaf!' The color contrasts within the dish were delightful and the flavors all blended well. DH has some stomach problems so I omitted the jalapeno pepper since it was an optional ingredient. At instruction # 5, rather than reducing the heat, I transferred the contents to my rice cooker to complete the recipe as I find the rice cooker is a more passive method of cooking when I am making several dishes simultaneously.