RED Vegetable Rice Pilaf*

2/3c long grain 20-minute rice
~ you could also make this with quinoa

chopped vegetable pieces
~ (beets, red potatoes, sweet potatoes, zucchini)

1 med. onion - chopped

1-2T butter

16oz. cold filtered water

fresh ground pepper and salt

*This recipe has been revised since the original posting.

Saute' first four ingredients over medium heat in a large non-stick pan for 5-10 minutes, with about 4oz of the water also added.  (these are the vegetable parts and pieces that were leftover after making the spiral cut vegetables in the previous recipe.)  Add the remaining water and seasonings.  Simmer covered, on low heat, for about 20-30 minutes until all the water is evaporated - adding more if rice and vegetables are not tender enough.

Cover and remove from heat, let stand for another 10 minutes then serve with chicken or fish.  The beets color all the ingredients a lovely ruby-garnet color. :-) To avoid this, use yellow or white beets.

Shown here with tilapia that was quick-cooked in a little butter, sprinkled with chili-lime seasoning and fresh ground, garlic-sea salt.  Today's lunch and it was excellent! . .Lin