homemade rice pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup Jasmine Rice - Long Grain White (by PALIDON) 0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 36 gram(s) bell pepper, red, sweet, raw 60 gram Squash, Summer (Zucchini & Yellow) 1 cup 3 grams Portabella Mushrooms 3 tbsp Crisco Pure Vegetable Oil 3 tbsp Rosemary 3 tbsp Marjoram, dried
in a blender mix about a half cup of oil with marjoram and rosemary.
Brush or marinate the mixture on your veggies and either lay them on the grill or broil them in the oven.
While they cook make your rice. Two cups of rice to about 1.75 c of water. Bring to a boil then turn down to a simmer until done.
Watch the veggies. Keep brushing them with the oil mixture so they don't dry out, turn as needed.
Then pull off veggies and allow to cool. When rice is complete, allow rice to cool so it doesn't turn soggy when you mix in the veggies.
After veggies have cooled, chop up the vegetables until they are in bite size pieces.
In a separate bowl begin putting rice in, then veggies, mix carefully and add more rice and add more veggies. By doing this you get an even mixture of rice and veggies and no sticky spots from the rice.
Use brown rice if you wish. We are just unable to eat it due to health issues.
Serving Size: Approx. 3/4c
Number of Servings: 6
Recipe submitted by SparkPeople user KATHERINEMERCHA.
Brush or marinate the mixture on your veggies and either lay them on the grill or broil them in the oven.
While they cook make your rice. Two cups of rice to about 1.75 c of water. Bring to a boil then turn down to a simmer until done.
Watch the veggies. Keep brushing them with the oil mixture so they don't dry out, turn as needed.
Then pull off veggies and allow to cool. When rice is complete, allow rice to cool so it doesn't turn soggy when you mix in the veggies.
After veggies have cooled, chop up the vegetables until they are in bite size pieces.
In a separate bowl begin putting rice in, then veggies, mix carefully and add more rice and add more veggies. By doing this you get an even mixture of rice and veggies and no sticky spots from the rice.
Use brown rice if you wish. We are just unable to eat it due to health issues.
Serving Size: Approx. 3/4c
Number of Servings: 6
Recipe submitted by SparkPeople user KATHERINEMERCHA.
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 1.2 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.3 g
- Protein: 1.9 g
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