| VANILLA VEGETABLE RICE |
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Makes 4 to 6 servings1 tablespoon Crisco Pure Canola Oil 1/2 cup chopped onion 1/2 cup diced carrots 1/4 cup chopped red bell pepper 6 scallions (white and green chopped separately) 2-3 cloves garlic, minced 2 cups water 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 whole vanilla bean 2 cups uncooked rice Heat the Crisco Pure Canola Oil in a large saucepan over medium heat. Add the onion, carrots, red pepper, white parts of the scallions, and garlic. Sauté, stirring often until soft, about 2 minutes. Add the water, salt, and pepper. Split the vanilla bean in half lengthwise, scrape the seeds out of the pod with a knife blade, and add to the pan, add the bean and bring to a boil. Add the rice and stir. Reduce the heat to low and cover. Simmer until the liquid is absorbed and the rice is cooked, about 20 minutes. Remove from the heat and fluff with a fork. Remove the vanilla bean halves. Add the green parts of the scallions and fluff again. Enjoy! |
