Patchwork Rice Pilaf Recipe
Patchwork Rice Pilaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Colorful and versatile, this side dish is always popular at a picnic, potluck or special dinner. The apples bring a subtle sweetness to the rice. This pilaf goes well with a variety of main dish meats and always disappears quickly.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 4 celery ribs, chopped
  • 2 large onions, chopped
  • 4 medium carrots, chopped
  • 1 large green pepper, chopped
  • 1/4 cup butter or margarine
  • 2 medium tart red apples, chopped
  • 2 cups sliced fresh mushrooms
  • 2 packages (6.2 ounces each) fast-cooking long grain and wild rice mix
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 1-1/2 cups water
  • 1/2 cup slivered almonds

Directions

In a large skillet or saucepan, saute the celery, onions, carrots and green pepper in butter until crisp-tender. Add the apples and mushrooms; saute for 2 minutes. Stir in the rice, contents of seasoning packets, broth and water; bring to a boil. Reduce heat; cover and simmer according to rice package directions or until rice is tender and liquid is absorbed. Sprinkle with almonds. Yield: 12 servings.
Originally published as Patchwork Rice Pilaf in Country Woman January/February 2001, p33

Nutritional Facts

1 cup: 157 calories, 7g fat (3g saturated fat), 10mg cholesterol, 410mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 5g protein.

  • 4 celery ribs, chopped
  • 2 large onions, chopped
  • 4 medium carrots, chopped
  • 1 large green pepper, chopped
  • 1/4 cup butter or margarine
  • 2 medium tart red apples, chopped
  • 2 cups sliced fresh mushrooms
  • 2 packages (6.2 ounces each) fast-cooking long grain and wild rice mix
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 1-1/2 cups water
  • 1/2 cup slivered almonds
  1. In a large skillet or saucepan, saute the celery, onions, carrots and green pepper in butter until crisp-tender. Add the apples and mushrooms; saute for 2 minutes. Stir in the rice, contents of seasoning packets, broth and water; bring to a boil. Reduce heat; cover and simmer according to rice package directions or until rice is tender and liquid is absorbed. Sprinkle with almonds. Yield: 12 servings.
Originally published as Patchwork Rice Pilaf in Country Woman January/February 2001, p33

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