Savory pilaf
can be colorful, too

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"The Electric Kitchen" airing in June features "Ship to Shore Recipes with the U.S. Navy."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from petty officer Joseph Landon. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Vegetable Rice Pilaf

1 small onion, minced
2 tablespoons butter
1/4 cup each minced red, yellow and orange bell peppers
2 tablespoons minced celery
1 pound jasmine rice
4 to 6 cups chicken stock
Salt and pepper to taste

Sauté onions in butter 2 minutes. Add bell peppers and celery; sauté 2 more minutes. Add rice; sauté 4 more minutes or until rice has a nutty scent. Add chicken broth until it is 1/2-inch above rice; stir. Cover and bring to a boil. Lower heat and simmer until rice is done, about 30 minutes. Season with salt and pepper. Serves 6.

Nutritional information unavailable.

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