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Garlic Green Bean and Rice Pilaf
Garlic Green Bean and Rice Pilaf Eileen Goltz | Pareve

makes 8 servings

1 tablespoon olive oil

1 cup chopped onion

1 1/2 cups brown rice

8 large garlic cloves, pressed

3 cups water

1 teaspoon salt

1 cup fresh green beans, cut into 2-inch pieces

1 cup yellow crookneck squash, cubed

1 cup broccoli florets

1 cup fresh corn kernels or frozen, thawed

1/3 cup chopped red bell pepper

1 tablespoon sesame seeds, toasted

2 teaspoon soy sauce


Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir. Uncover skillet and place green beans, squash, broccoli, corn and carrot evenly over surface of rice. Cover and cook until vegetables are crisp-tender, about 10 minutes. Remove from heat. Stir in red bell pepper and sesame seeds. Mix in soy sauce. Toss to coat. Serve immediately.