Rachael Ray Rice Pilaf
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Rachael Ray Rice Pilaf calories by ingredient
Introduction
base for a month of make ahead meals base for a month of make ahead mealsNumber of Servings: 15
Ingredients
-
3 tbsp. EVOO
3 onions, cut into 1/2 -inch pieces (about 4 1/2 cups)
Salt and pepper
3 1/4 cups long-grain rice
2 1/4 cups chicken broth
4 bay leaves
16 oz. frozen peas
Directions
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.