Vegetable Rice Pilaf
- Number of Servings: 6
Ingredients
1 tbsp Extra Virgin Olive Oil1 small onion chopped1 1/3 cups chopped celery1 cup uncooked Basmati Rice14.5 ounce can vegetable broth low sodium1 cup frozen peas1 cup shredded carrot1 bay leaf1 tsp fresh chopped oregano
- In medium pot, heat oil over medium heat. Add onion and celery; cook about 5-6 minutes, stirring occasionally, until tender. Add rice; stir until coated with onion mixture.
- Add broth and bay leaf; over medium high heat, bring mixture to boil. Cover; reduce heat to medium-low. Cook until liquid is absorbed, about 20 minutes, stirring in peas and carrots during last 5 minutes of cooking time.
- Remove from heat. Let stand, covered, 5 minutes. Remove bay leaf. Stir in chopped oregano.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEBBYVBELL.
- Add broth and bay leaf; over medium high heat, bring mixture to boil. Cover; reduce heat to medium-low. Cook until liquid is absorbed, about 20 minutes, stirring in peas and carrots during last 5 minutes of cooking time.
- Remove from heat. Let stand, covered, 5 minutes. Remove bay leaf. Stir in chopped oregano.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEBBYVBELL.
Nutritional Info Amount Per Serving
- Calories: 125.2
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 48.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.1 g
- Protein: 3.2 g
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