Herbed rice pilaf
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Long-grain rice -- uncooked |
| 1 | cup | Celery -- chopped |
| ½ | cup | Onion -- chopped |
| ¼ | cup | Butter or margarine |
| 4 | cups | Chicken broth |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried thyme |
Directions
In a skillet, saute rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. Spoon into a greased 2-qt. casserole. Combine all remaining ingredients; pour over rice mixture. Cover and bake at 325 deg. for 50 minutes or until the rice is done. Yield: 8 servings. Diabetic Exchanges: One serving (prepared with margarine) equals 1 starch, 1 vegetable, ½ fat; also, 124 calories, 65 mg sodium, 0 cholesterol, 21 gm carbohydrate, 2 gm protein, 3 gm fat
Recipe By : Taste of Home