|Pilaf with Vegetables (Sebzeli Pilav)|
1 ½ cup rice, washed and drained
1 carrot, chopped
1 potato, chopped finely
1 cup peas, frozen or fresh
½ cup corn kernels (optional)
2-3 tbsp butter
3 tbsp canola oil
2 ½-3 cups chicken stock/broth
¼ tsp sugar
1 tbsp salt to taste
Chop carrot into cubes or round; chop the potato in small cubes as well. Heat the oil in a large skillet and cook first potatoes, then carrots until they become soft.
Boil the peas about 3-5 minutes and drain. Set the vegetables aside.
Melt the butter in a pot and stir in rice. Cook for about 2-3 minutes over medium heat. Add hot chicken stock, salt and sugar into pot. Stir and bring to a boil. Then reduce the heat, close the lid.
When the pilaf is about to absorb the water (when a little water remains), stir in gently the peas, carrots, potatoes and corn kernels (optional). Close the lid and cook till all the water is absorbed. Open the lid cover the pot with a paper towel and close the lid over paper towel. Leave for a rest 10 minutes.
Sprinkle black pepper over if desired.