Rice Pilaf
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 140.3
- Total Fat: 2.7 g
- Cholesterol: 3.7 mg
- Sodium: 751.5 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 1.7 g
- Protein: 3.2 g
View full nutritional breakdown of Rice Pilaf calories by ingredient
Introduction
No-fail rice pilaf that will satisfy any appetite for a variety of meals! No-fail rice pilaf that will satisfy any appetite for a variety of meals!Number of Servings: 4
Ingredients
-
1.5 C long grain rice
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
1 clove garlic, minced
1 bay leaf
2.5 C chicken broth
salt and pepper to taste
Tips
Add any veggies you want, but be aware of extra liquid added by more vegetables. Experiment!
Usually I use a 1:1.5 ratio for long grain rice to liquid, however with the added carrots I find the extra liquid help make sure the rice and carrots are cooked through and tender.
Also note that veggie broth can be subbed for chicken to make this dish vegetarian, however to amp up the flavor I would suggest adding a pinch of thyme.
Finally, flavors can be altered for theme meals. This works great in Greek meals with 0.5 tsp of oregano, pinch of cinnamon and a pinch of nutmeg. Again, experiment!
Directions
Heat medium saute pan on medium-high heat, add olive oil
When shimmering, add onion. Cook, stirring often until just softened.
While onions soften, rinse rice 2-3 times or until water runs nearly clear.
Add garlic, stir until fragrant.
Add rice to pan, stirring frequently, allowing rice to brown and toast - about 5 minutes. Note: rice will turn from translucent to opaque to brown during toasting.
When rice is toasted add in additional veggies, stirring to incorporate all ingredients.
Slowly pour in (to avoid splashing) chicken broth and toss in bay leaf.
Stir rice to prevent sticking while waiting for liquid to boil. Once liquid is boiling, cover with lid and turn heat to low. DO NOT LIFT LID. Set timer for 20 minutes and WALK AWAY.
Once 20 minutes has passed, remove rice from heat and allow to sit on cool burner for 3-5 minutes WITH LID IN PLACE.
Remove lid and bay leaf, fluff with fork and serve.
Serving Size: Makes 4 ~1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CGLAUNER4.
When shimmering, add onion. Cook, stirring often until just softened.
While onions soften, rinse rice 2-3 times or until water runs nearly clear.
Add garlic, stir until fragrant.
Add rice to pan, stirring frequently, allowing rice to brown and toast - about 5 minutes. Note: rice will turn from translucent to opaque to brown during toasting.
When rice is toasted add in additional veggies, stirring to incorporate all ingredients.
Slowly pour in (to avoid splashing) chicken broth and toss in bay leaf.
Stir rice to prevent sticking while waiting for liquid to boil. Once liquid is boiling, cover with lid and turn heat to low. DO NOT LIFT LID. Set timer for 20 minutes and WALK AWAY.
Once 20 minutes has passed, remove rice from heat and allow to sit on cool burner for 3-5 minutes WITH LID IN PLACE.
Remove lid and bay leaf, fluff with fork and serve.
Serving Size: Makes 4 ~1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CGLAUNER4.