ROASTED VEGETABLE PILAF PROVENÇAL

ROASTED VEGETABLE PILAF PROVENÇAL image

Yield 6 1/2 cups

Number Of Ingredients 11

3 Tablespoons olive oil, divided
¼ cup chopped shallots
1 cup Lundberg® Wild Blend®
2 cups chicken or vegetable broth
2 teaspoons dried herbs de Provence, divided
8 ounces medium cremini mushrooms, halved
1 large zucchini, cut into 1-inch pieces, halved
1 large red bell pepper, cut into 1-inch pieces
salt and pepper to taste
4 medium plum tomatoes, quartered
1/3 cup coarsely chopped pitted kalamata olive

Steps:

Heat oven to 425. Heat 1 Tbsp. oil in heavy, large saucepan over medium heat. Add shallots and sauté until lightly browned. Add rice, chicken broth and 1 tsp. herbs de Provence. Bring to a boil. Cover and simmer at low heat until rice is tender, about 45 minutes. Meanwhile, in 15 x 10 x 1-inch pan, combine mushrooms, zucchini and bell pepper. Add remaining 2 Tbsp oil, remaining 1 tsp. herbs, salt and pepper. Toss to coat. Bake 15 minutes; stir in tomatoes. Bake 5 minutes more or until vegetables are tender. Stir vegetables and olives into rice. Garnish with fresh herb sprigs if desired. Makes 6 servings. Nice with grilled chicken. Priscilla Yee Concord, California