Confetti Rice Pilaf

• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 1 small leeks or 1 small onion, finely chopped
• 1 1/2 cups long-grain rice
• 1 small carrot, peeled and shredded
• 1 small zucchini, shredded
• 3 cups hot water or 3 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons parmesan cheese

1. In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
2. Turn up heat to high and add rice.
3. Cook for about 3 minutes, stirring constantly.
4. Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
5. Add the hot water or stock to rice and gently stir.
6. Bring up to a boil.
7. Cover and reduce heat to medium low.
8. Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
9. Add the salt, pepper, parsley, and parmesan and serve immediately.

vegetable oil, leeks, longgrain rice, carrot, zucchini, water, salt, pepper, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/confetti-rice-pilaf-109755 (may not work)