Head Veg and Rice Pilaf Recipe

You know how nutritionists say you should eat a rainbow a day? This is a great way to do that! One of my favourite recipes, Head Veg and Rice Pilaf has no set vegetable ingredients, you just use whatever you have! As the recipe, from my favourite cookbook, The Student Vegetarian Cookbook by Beverly LeBlanc, says: "It gets its name because you have to use your head to decide what ingredients to include". However, be smart, don't use vegies that are getting old and soft. No matter what, fresh is best. Anyway, as I said this is a great meal and makes a lot. You know it's good when your favourite, most used cookbook falls open to the page!


Cookbook says serves 2, I find it serves 3-4 though I always use way more vegies than it says!


About 200g mixed veg
- I don't weigh it, I just use however much I want, again, use your head! Use whatever you have but crisp, firm ones are the best, such as carrots, celery, zucchini, onion, capsicum, spring onions, peas, corn, chickpeas... I often use 4 bean mix. Basically, you're only limited by your imagination.
1 garlic clove
1 1/2 tbsp sunflower or canola oil
200g long grain rice
400ml vegetable or vegan chicken stock, or water
1 1/2 tsp salt
Pepper


1. Peel and chop all the vegetables as required into small pieces. Peel and crush the garlic clove.


2. Heat the oil over medium-high heat in a large saucepan with a tight-fitting lid, a heavy based one works best. Add the garlic and stir it around for 1 minute. Add the firmest vegetables, such as carrots, celery, and onions, and continue stirring for 2 minutes.


3. Add the remaining vegetables and stir for about 1 minute.


4. Add the rice and stir it for 1-2 minutes until the grains are coated with oil and become translucent. Stir in the stock or water, salt and pepper to taste, and bring to the boil.


5. Stir once, reduce heat to low, cover the pan and leave to cook, without uncovering, for 18 minutes until the liquid is absorbed and the surface of the rice is covered with small indentations.


6. Remove the pot from the heat, re-cover and leave to stand for 5 minutes. Fluff the rice with a fork and adjust the seasoning if necessary.

Happy eating! :)