Herbed Rice Pilaf
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree.
-Jeri Dobrowski, Beach, North Dakota
SERVINGS
|
6
|
CATEGORY
|
Side Dish
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
15 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1 cup uncooked long grain rice
- 1 cup chopped celery
- 3/4 cup chopped onion
- 1/4 cup butter or margarine
- 2-1/2 cups water
- 1 package (2 to 2-1/2 ounces) chicken noodle soup mix
- 2 tablespoons fresh minced parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon pepper
- 1 tablespoon chopped pimientos, optional
DIRECTIONS
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the pimientos if desired. Remove from heat and let stand, covered, for 10 minutes. Yield: 6 servings.