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1
Begin by melting the butter in a large saucepan or wok.
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2
Add the onion and fry for a few minutes.
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3
Add the pepper to the onion and fry for another two or three minutes.
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4
Turn the heat down to medium-low.
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5
Add the rice and stir to coat.
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6
The rice grains should turn from cloudy to clear.
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7
Begin adding the bouillon, about 1/4 cup at a time.
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8
It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
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9
After about 10 minutes, add the chopped tomato and the zucchini.
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10
After 20 minutes add the mushrooms.
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11
Continue to add bouillon when the rice has absorbed it.
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12
After about 25 minutes add the peas.
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13
The bouillon should be just about up by now.
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14
The rice usually takes about 25-30 minutes to finish cooking.
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15
To test for doneness, take a bite.
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16
It could be a bit chewy, but shouldn't be really hard.
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17
After the bouillon has been used up and the rice is done, stir in the pesto.
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18
Mix well.
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19
You can add salt and pepper to taste.
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20
Mixing in some extra grated parmesan makes the rice a bit creamier.
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21
Top with a bit of parmesan, if desired.
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22
Serve with a nice crusty bread.
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23
For Vegetarian use the Vegetable Stock.
