Parsleyed Rice Pilaf Recipe
- 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
- 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.
1/2 cup: 230 calories, 4g fat (2g saturated fat), 11mg cholesterol, 464mg sodium, 43g carbohydrate (3g sugars, 1g fiber), 4g protein
Reviews for Parsleyed Rice Pilaf
"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!!"
"Using chicken bouillon granules will be to much salt for a lot of us. How about using low sodium chicken broth instead."