Vegetable Pilaf - vegan

Yield: 6 Servings
1 c Long-grain rice;
1 tb vegan butter;
1 Shallot; minced
2 Green onions; chopped
1 Carrot, sliced
1/2 c Snow peas; sliced
1/2 c Mushrooms; sliced
2 tb White wine;
1 1/2 c Vegetable stock;
Salt or pepper to taste
2 tb Toasted sesame seeds;

Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with sesame seeds.
Source: Light & Easy Diabetes Cuisine by Betty Marks

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