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Herbed Rice Pilaf Recipe

Herbed Rice Pilaf Recipe

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 YIELD: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

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.

Nutritional Facts

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