Brown Rice and Vegetable Pilaf with Lemon Zest and Toasted Coconut
rec.food.recipes/Robb Dabbs (1999)
Yield: 6 Servings

RICE
1 1/2 cup brown rice
3 cup chicken broth
3 tbsp unsalted butter
1/2 tsp oregano
1/2 tsp marjoram
12 tsp summer savory

VEGETABLES
5 tbsp unsalted butter
1 cup celery, thinly sliced
1 cup fresh snow peas, sliced
1 cup broccoli flowerets
1 cup green onions, thinly sliced
1 1/2 tsp fresh ginger root, grated

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2 tbsp grated lemon rind
3/4 cup grated coconut, toasted

Preheat oven to 325 degrees F.

Heat chicken broth to boiling. Combine broth with brown rice, butter, oregano, marjoram, and summer 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.