Try this Classic Rice Pilaf recipe, or contribute your own.
Suggest a better description1. Heat the oven to 350 F. 2. Over medium heat in an ovenproof saucepan with a tight-fitting lid, heat the butter or oil. Add the chopped onion and garlic and cook until soft and translucent, 3 to 5 minutes. Add the rice and stir until well coated. 3. Add the water or stock. Add the bay leaves and season with salt and pepper. Bring the mixture to a boil over high heat. 4. Cover and place in the heated oven and cook for 17 minutes. Remove the bay leaves and fluff with a fork. Taste and adjust for seasoning. (You can also add a couple of tablespoons of fresh chopped parsley for added flavor.) Notes: This is a no-fail method of cooking rice. I have always said that learning this method alone was worth the cost of culinary school! The basic formula remains the same, 1 cup of rice to 1 1/2 cups of liquid, and always, 17 minutes exactly. ? 1998 Lifetime Entertainment Services. All rights reserved. MC formatted using MC buster by Barb at PK Recipe by: Virginia Willis
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 | ||
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Calories: 271 | ||
Calories from Fat: 44 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 610.4mg | 21 % | |
Potassium 192.4mg | 5 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 48.7g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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