Rice Pilaf

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 215.4
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 459.7 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 5.3 g

View full nutritional breakdown of Rice Pilaf calories by ingredient
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Number of Servings: 15


    Olive Oil, 3 tbsp (remove)
    *Onion - raw, 4.5 cup (remove)
    Salt, 2 tsp (remove)
    Pepper, black, 1 tsp (remove)
    *Rice, white, long-grain, regular, raw, enriched, 3.25 cup (remove)
    *Great Value 99% Fat Free Chicken Broth, 2.25 cup (remove)
    *Bay leaf, dried, 4 serving (remove)
    GV Frozen Sweet Peas 16 oz packet (5 Servings), 1 serving (remove)


In a 7quart dutch oven heat the oil over medium high heat.
Add the onions, 1/2 tsp of salt and 1/4 tsp of pepper and cook, stirring often, until golden and translucent, about 8-10 minutes.
Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups of water, the chicken broth, bay leaves, rest of salt and pepper and bring to a boil.
Stir, cover, lower the heat and simmer undisturbed until the liquid is absorbed and the rice is tender, 20-25 minutes.
Remove from the heat and fluff with a fork. Quickly scatter the pease on top, cover and let stand for 5 minutes.
Uncover and let cool completely, tossing once or twice. discard the bay leaves.

To Freeze:
Divide into 1 cup portions into resealable plastic sandwich bags. Seal and store in large 1 or 2 gallon freezer bags.
To use after freezing:
Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day.
For a Change:
Halve the amount of onions and add 3 minced jalepenos.
Use corn instead of peas and add chopped cilantro.
Swap in 1 cup of white wine for 1 cup of broth.
Add thyme or rosemary when cooking the onions.
Omit the peas and stir in chopped olives and toasted almonds.

Serving Size: Makes approx 15 cups

Number of Servings: 15

Recipe submitted by SparkPeople user LINDALOU_77.

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