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Rice Pilaf

September 1998

Your rating: None Average: 3.9 (11 votes)

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.


Rice Pilaf

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

Ingredients

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

Preparation

  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

Per serving: 212 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 38 g carbohydrates; 0 g added sugars; 6 g protein; 3 g fiber; 78 mg sodium; 92 mg potassium.

Nutrition Bonus: Selenium (22% daily value), Magnesium (17% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch, 1/2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Type of Dish
Side dish, grain
Ethnic/Regional
American
Publication
September 1998
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