How To Make Easy Rice Pilaf
Cooked in chicken broth, this rice pilaf is a stepped-up version of plain rice. It combines almond and green onions for a pop of color and extra crunch.
Serves:
Ingredients
- ⅓cuponion,finely diced
- 2tbspbutter
- 1clovegarlic,minced
- ¾cupbasmati rice
- 2tbspcarrot,shredded
- 2tbspred pepper,minced
- 14½ozchicken broth
- ¼cupwhite wine,or water
- 2tbspslivered almonds,toasted
- 1tbspgreen onion,or parsley
Instructions
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Rinse rice under cold water and drain well.
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Combine onion, butter, and garlic in a medium saucepan. Cook over medium heat to soften for about 3 minutes.
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Add rice and cook for about 7 to 10 minutes until it begins to smell toasted and turn slightly golden.
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Add remaining ingredients except for green onions and almonds. Bring to a boil, cover and reduce heat to a low simmer for 15 to 20 minutes or until liquid is absorbed.
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Remove from the heat and allow to sit covered for 5 minutes.
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Fluff with a fork and garnish with almonds and parsley.
Nutrition
- Calories: 262.45kcal
- Fat: 9.50g
- Saturated Fat: 4.22g
- Trans Fat: 0.23g
- Monounsaturated Fat: 3.57g
- Polyunsaturated Fat: 1.06g
- Carbohydrates: 34.98g
- Fiber: 1.50g
- Sugar: 3.00g
- Protein: 6.38g
- Cholesterol: 18.35mg
- Sodium: 154.10mg
- Calcium: 34.99mg
- Potassium: 241.92mg
- Iron: 2.01mg
- Vitamin A: 91.04µg
- Vitamin C: 7.88mg
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