Recipe - Pilaf With Vegetables

One fourth pound Unsalted butter
1 Clove garlic
1 small Zucchini; minced
1 cup Peeled; minced eggplant
2 lg Mushrooms; coarsley
chopped
1 Ripe tomato; peeled, seeded,
and chopped
3 Pimientos; minced
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 cup Longgrain white rice
1 Three fourths 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.)

EASTMAN@SOLSTICE.JPL.NASA.GOV

(SHERRI EASTMAN)

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