Herbed rice pilaf (1)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Long-grain rice -- uncooked |
| 1 | cup | Chopped celery |
| ¾ | cup | Chopped onion |
| ⅓ | cup | Margarine or butter |
| 2½ | cup | Water |
| 1 | pack | Chicken noodle soup, packet |
| Dry 2 to 2 1/2 oz | ||
| 2 | tablespoons | Fresh parsley -- minced |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Sage -- rubbed |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Pimientos -- chopped |
| Optional | ||
Directions
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 min. Stir in the pimientos if desired. Remove from heat and let stand, covered for 10 min. Yield 6 servings.
Recipe By : Taste of Home