Vegetable Rice Pilaf (and pork roast)

2T  dehydrated vegetables

2T  water

3/4c  any kind of 20 minute rice

2T  butter

1/2 sm  onion - finely chopped

1-1/2c  water - or chicken broth

Seasonings:  Seasoned Salt, pepper

and some powdered chicken bullion

**3c  chopped fresh vegetables

Mix the dehydrated vegetables and water in a custard cup.  Microwave a minute or so to get the water to a quick simmer.  Let stand 30-60 minutes to rehydrate.


Dry toast the rice in pan, stirring and shaking 5-10 minutes to give a nutty flavor and brown it a bit.  Add butter and a little of the onion, stir and brown another 5 minutes.    At this point you can just add the water, cook until it absorbs and serve the pilaf as is.

**If you want more of a combination:  vegetable, rice pilaf side dish, add the water and fresh vegetables as shown.  Slowly simmer, steam until rice absorbs the water and vegetables are barely tender.  I served this with a 1-1/2# pork roast, cooked uncovered, in the oven at 350° for about an hour or to an internal temperature of 160° on a meat thermometer.  Also shown is 'Nancy's Cranberry Festival' cranberry sauce.  'Plum Conserve' would also be excellent.  Both recipes have been posted here earlier.

Leftovers — We did have them - and I had a couple ideas. . .

~ I'll slice then cube the pork and quick fry that with a little more onion in 1T of butter to brown the meat.  Add the vegetable rice pilaf, stir and saute' until everything's warm to make a Vegetable Pork Stir Fry.

~ Another idea would be to slice the pork thin and make Pork Ruben Sandwiches with rye bread, drained sauerkraut and some thin sliced Swiss cheese.  Put that together and either grill, or heat a little, to warm and melt the cheese. . .Lin