Herbed Pilaf |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup uncooked long-grain rice | 1/4 cup peanut oil or vegetable oil | 1 large onion, chopped (1 cup) |
| 1 cup chopped celery | 4 envelopes instant chicken broth or 4 chicken-bouillon cubes | 1 teaspoon leaf rosemary, crumbled |
| 4 cups water | 1 cup bulgur wheat or wheat pilaf (from a 1-pound package) | |
| 1 | Saute rice, stirring constantly, in peanut oil or vegetable oil until toasty-golden in a large frying pan; remove from a slotted spoon and set aside. Stir onion and celery into drippings in pan; saute just until soft. |
| 2 | Stir in chicken broth or bouillon cubes, rosemary and water; heat to boiling, crushing cubes, if using, with a spoon. Stir in bulgur wheat and browned rice; cover. |
| 3 | Simmer, stirring once or twice, 1 hour, or until liquid is absorbed and wheat and rice are fluffy-tender. |