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Savory Blast Veggie-Packed Rice Pilaf

While the Captain tends to the meat on the grill, this First Mate looks for sides that are fast but full of flavor. I usually steam some veggies and have a baked potato or rice. But then it finally dawned on me to just load up rice pilaf with a ton of veggies. Use any combination of what you have on hand, just aim for a variety of colors. The addition of Parmesan makes it almost like risotto.
The Zest Coast Savory Blast spice mix is a good all-purpose seasoning for this, but I also like Citrus Rush  or Seafood Shaker  for this, especially as a side for fish. 
Savory Blast Veggie-Packed Rice Pilaf

1 cup long grain rice
1 tbsp butter or olive oil
2 tbsp Savory Blast spice mix
2 cups chicken broth (can use water and chicken bullion cubes)
1/2 cup diced red onions
1 cup broccoli florettes**
5 whole button mushrooms sliced 
1 cup diced carrots 
1/2 cup diced bell peppers, any color
1/2 cup frozen peas
1/4 cup grated Parmigiano-Reggiano cheese (or more or less to taste)
Salt and pepper to taste
Dash of soy sauce
**--see below for more veggie additions

Heat oil (or butter) in sauce pan and saute onions and any harder veggies (carrots for example) for a few minutes and then add rice, Savory Blast spice and chicken broth to cooking pot. Bring to a boil, turn the heat down to low, cover pot and leave undisturbed for 12 minutes. Add broccoli (**and other veggies) re-cover and let simmer more until rice is done, about 10 minutes

Stir in frozen peas and toss rice and veggies with a fork or spoon. Stir in cheese. Season with soy sauce to taste and serve

**Pile on the veggies. But cut them small or they won't cook properly. Try dice carrots, cauliflower florettes, cubed zucchini, green beans, corn, or beans. You can also add fresh herbs such as basil, parsley, thyme, oregeno or mint on the last stir.