Baked Rice Pilaf Recipe
- 1-3/4 cups water
- 1 cup shredded carrot
- 1 cup chopped celery
- 3/4 cup uncooked long grain rice
- 3 tablespoons minced fresh parsley
- 2 tablespoons finely chopped onion
- 2 tablespoons butter, melted
- 1 tablespoon chicken bouillon granules
- 1. In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes. Yield: 4 servings.
1/2 cup: 212 calories, 6g fat (0 saturated fat), 0 cholesterol, 108mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Baked Rice Pilaf
"Very, very good taste, I loved it! Maybe 1 1/2 cup of water the next time instead of 1 3/4 :)"
"Appealing to the eye with a great taste. I used brown rice and it cooked just a tad longer. Made a double batch so I could have leftovers. It would be a great "base" for fried rice!!! I will definitely make this again. Thanks!"
"Great side dish!"
"Great combination for baked salmon and easy 2 prepare."
"Delicious! We love baked rice and I like the addition of carrot and celery in this one. So simple to make, and really good - this is going in our regular rotation."
"The whole family loved it - even my 3 year old who generally refused to eat things with carrots in them. I took the advice of a previous reviewer and added boiling water to reduce the cooking time. It took about 30 minutes."
"One of our favorite Rice Pilaf Dishes!"
"This was delicious and so easy to make"
"Very good pilaf. I particularly like that you just mix everything in one dish and pop it in the oven - time is a premium for me during the week. No fuss recipes like this make the difference between a real meal for my family or everyone scrounging for themselves."
"I always bake my rice in the oven but use boiling water and it only takes about 20 min.Jackie"
"I like this recipe, but because of dietary restrictions, I make my own soups. I used my soup base instead of water and it was great"