Taste of Home
Herbed Rice Pilaf
TOTAL TIME: Prep: 15 min. Cook: 15 min. + standing
YIELD: 6 servings.
This savory side dish has been a family favorite for years. Our daughter Jennifer became an expert at this recipe at age 12, which was a huge help for a busy working mom like me. We really enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota
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
-
1 teaspoon dried thyme
-
1/4 teaspoon rubbed sage
-
1/4 teaspoon pepper
-
2 tablespoons fresh minced parsley
-
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 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired.
-
2.
Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Nutrition Facts
3/4 cup: 226 calories, 8g fat (5g saturated fat), 23mg cholesterol, 426mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
© 2024 RDA Enthusiast Brands, LLC