Brown Rice And Vegetable Pilaf - cooking recipe

Ingredients

1 1/2 cups brown rice
3 cups chicken broth
3 tablespoons unsalted butter
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon summer savory
5 tablespoons unsalted butter
1 cup celery, thinly sliced
1 cup fresh snow pea, sliced
1 cup broccoli floret
1 cup green onion, thinly sliced
1 1/2 teaspoons fresh gingerroot, grated
2 tablespoons lemons, rind of, Grated
3/4 cup coconut, Grated, toasted

Preparation

Preheat oven to 325 degrees F.
Heat chicken broth to boiling.
Combine broth with brown rice, butter, oregano, marjoram, and summery savory in 3 quart casserole and bake, covered, for 1-1/2 hours or until rice is tender.
Keep hot. Melt butter in large skillet or dutch oven.
Add celery, snow peas, broccoli, green onion, and ginger and stir fry until crisp-tender.
Add vegetables, lemon rind, and toasted coconut to rice. Toss lightly to combine. Adjust seasonings.