It's Thyme for Rice Pilaf
Recipe: #8519
March 08, 2013
Categories: Side Dishes, Rice, White Rice, Celery, Carrot French, Low Fat, more
"A delightful little rice dish packed with herbs and veggies- the broth can be changed to suit your needs: beef broth for meat; vegetable broth for vegetarians, etc. Very versatile!"
Ingredients
Nutritional
- Serving Size: 1 (186.9 g)
- Calories 252.7
- Total Fat - 8.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 8.1 mg
- Sodium - 427.3 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 4.5 g
- Sugars - 5.7 g
- Protein - 6.3 g
- Calcium - 43.5 mg
- Iron - 1.5 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
Step 2
Remove vegetables from pan and set aside.
Step 3
Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
Step 4
Do not burn rice.
Step 5
Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
Step 6
Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
Step 7
Fluff with fork before serving.
Step 8
Tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.
Tips
No special items needed.