Rachael Ray Rice Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 tbsp. EVOO3 onions, cut into 1/2 -inch pieces (about 4 1/2 cups)Salt and pepper3 1/4 cups long-grain rice2 1/4 cups chicken broth4 bay leaves16 oz. frozen peas
DIRECTIONS:
In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.
Serving Size: makes 15 1 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user NFRITZ13.
In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.
Serving Size: makes 15 1 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user NFRITZ13.
Nutritional Info Amount Per Serving
- Calories: 112.4
- Total Fat: 3.2 g
- Cholesterol: 0.7 mg
- Sodium: 567.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.4 g
- Protein: 3.2 g
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