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August 8, 2011
Rice Pilaf
Easy Side Dishes
Prep time:
10 minutesCooking time:
55 minutes“Substitute 11/2 beef bouillon cubes dissolved in 3 cups warm water for the beef broth and water. Since bouillon cubes contain salt, you will want to omit the seasoned salt from the recipe.”
Ingredients
Serves 6
- 1 cup long- grain rice
- 1/3 cup wild rice
- 1/4 cup margarine, melted
- 1/2 cup shredded carrots
- 4 green onions, sliced
- 1 cup chopped celery
- 2 1/2 cups beef broth
- 1/2 cup water
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
Directions
1
Sauté long grain rice, wild rice, carrots, green onions and celery in margarine in a large skillet over medium-high heat until long grain rice turns light brown.
2
Add broth, water, Worcestershire sauce, seasoned salt and pepper to skillet. Bring to a boil and reduce heat to a simmer.
3
Cook, covered, for 40 minutes or until rice is tender and liquid is absorbed.
4
Remove from heat. Let sit, covered, for 5 minutes. Fluff with fork before serving.
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Cookin' xpress!
Store open packages of rice in sealable plastic bags. The rice will remain fresh longer. Aromatic rices, such as basmati, should be stored in the refrigerator.
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