Rice Pilaf
photo by Pam-I-Am
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 1 1⁄2 cups white rice
- 2 tablespoons low-fat margarine
- 3 cups water
- 3 teaspoons beef base
- 3⁄4 cup parsley
- 3⁄4 cup diced carrot
- 1⁄2 cup diced green onion (with tops)
directions
- In large skillet brown rice with the margarine.
- Add water and beef soup base, carrots, parsley, and onion to the rice. Bring to a boil; then, reduce heat and cover skillet.
- Cook stirring occasionally until all liquid is absorbed and rice is tender.
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Reviews
-
This was very good. I'd planned on potatoes for dinner only to discover that the ones I had were too old to cook with... a quick search on RZ and I've foudn a great new rice recipe. I grated 1 large carrot but didn't measure the amount. I only used about 1/4 cup parsley, if it was too green my kids woudl never eat it! I served with with baked salmon.
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Had to modify this too much to earn a higher rating. Once I adjusted the ingredients I liked this recipe much better: butter and olive oil for margarine, chicken stock for beef base, and most importantly -stir in the fresh parsley just before serving to maintain its lovely color. If the parsely is added into the rice at the onset, then there's really no point in using fresh. Was out if green onions, so I substituted one small leek, finely chopped. With my version, the rice grains were separate and tender, the presentation very colorful.
RECIPE SUBMITTED BY
Gloria
United States