Rice Pilaf

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Serves: 6,Yield: 6cups

    • About This Recipe

    “Hot side dish.”

    Ingredients

  • 1 1/2 cupswhite rice
  • 2tablespoonslow-fat margarine
  • 3cupswater
  • 3teaspoonsbeef base
  • 3/4 cupparsley
  • 3/4 cupdiced carrot
  • 1/2 cupdiced 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.

    • Reviews

  • “A friend emailed me this recipe a couple of days ago (which attracted me to Recipezaar). It was quite good and very inexpensive to make. I added some diced red peppers and served it with baked sole.”

  • “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.”

  • “Totally easy and really good. I omitted the beef base, but otherwise followed the recipe. I used pre-shredded carrots instead of diced. The little ribbons throughout the rice was very pretty. Great simple recipe! Thanks. :)”

  • “Very good basic pilaf recipe.I had everything on hand so it was very easy.I made it as a side to grilled steaks.It was a tiny bit salty using the beef base so I may use a low sodium beef broth next time instead.You could also use chicken when serving this with a chicken side dish.”

  • “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.”

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