Herbed Rice Pilaf Recipe
Herbed Rice Pilaf Recipe photo by Taste of Home

Herbed Rice Pilaf Recipe

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4.5 10 14
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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
TOTAL TIME: Prep: 15 min. Cook: 15 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 15 min. + standing
MAKES: 6 servings

Ingredients

  • 1 cup uncooked long grain rice
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 1/4 cup butter, cubed
  • 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

Nutritional Facts

3/4 cup: 226 calories, 8g fat (5g saturated fat), 23mg cholesterol, 426mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 4g protein

Directions

  1. 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.
  2. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Yield: 6 servings.
Originally published as Herbed Rice Pilaf in Taste of Home June/July 1995, p31

Reviews for Herbed Rice Pilaf

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 22, 2016

"For me this recipe tasted a lot like stuffing. Yum! I really liked this rice, my husband said it was just alright!"

MY REVIEW
Reviewed Jan. 13, 2016

"I prepared this recipe tonight and, wow, is this good!! I followed the recipe exactly and made no changes and we gobbled it down. Needless to say, we will be having this recipe again. Absolutely delicious and so easy I would even serve it to company it is so good. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
Reviewed May. 22, 2014

"A little salty and a little soggy, nxt time I'll use a little less broth. Very good tho!"

MY REVIEW
Reviewed Feb. 18, 2014

"I made it for a dinner and paired it with Baked Salmon and got rave reviews from all the guests."

MY REVIEW
Reviewed Jul. 24, 2012

"my kids are not rice eaters, but they love this."

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