Rice Pilaf

Rice Pilaf

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From: EatingWell Magazine, September 1998

Bypass plain rice boredom by adding a little chopped onion and cooking the rice in chicken broth. If you have any fresh herbs kicking around the kitchen, stir some in before serving.

Ingredients 4 servings

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  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 cup long-grain rice
  • 2 cups reduced-sodium chicken broth


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  1. Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, 2 to 3 minutes. Add rice and cook, stirring, for 1 minute. Add broth and bring to a boil. Cover tightly and reduce heat to low. Cook until rice is tender and water is absorbed, 15 to 20 minutes. (Don't peek.) Fluff with a fork, cover and let stand for 5 minutes.

Nutrition information

  • Per serving: 208 calories; 4 g fat(1 g sat); 3 g fiber; 38 g carbohydrates; 6 g protein; 13 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 0 IU vitamin A; 2 mg vitamin C; 20 mg calcium; 1 mg iron; 286 mg sodium; 194 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ fat

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