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

Parsleyed Rice Pilaf Recipe

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Kathy also sent the recipe for Parsleyed Rice Pilaf, noting, "While the salmon bakes, I dress up instant rice with bouillon, minced onion and parsley."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 2 cups water
  • 1/4 cup dried minced onion
  • 4 teaspoons butter
  • 2 teaspoons chicken bouillon granules
  • 2 cups instant rice
  • 1/4 cup minced fresh parsley

Nutritional Facts

1 serving (1/2 cup) equals 230 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 464 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a small saucepan, bring the water, onion, butter and bouillon to a boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Yield: 4 servings.
Originally published as Parsleyed Rice Pilaf in Taste of Home December/January 2004, p20

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Reviewed May. 27, 2014

"Found this recipe accidentally! Will be making for dinner tonite. Substituting Mrs. Dash seasoning for chicken bouillon. Caption mentions using instant rice, however, list of ingredients say Minute rice. I do have instant brown rice, so may perhaps use that. Giving some thought to it today. Thank you for sharing recipe!!"

Reviewed Jul. 24, 2013

"Using chicken bouillon granules will be to much salt for a lot of us. How about using low sodium chicken broth instead."

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