Try this Rabat Rice Pilaf recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan over medium heat, melt butter. Saute onion and carrot until softened but not browned (about 6 minutes). Add rice, stock, salt, and pepper. Stir to combine. Cover and cook over low to medium heat until liquid is absorbed (about 25 minutes). Serve warm. Serves 8. Multigrain Pilaf: Use 1 cup long-grain white rice; 1 cup wheat berries, rye berries, triticale berries, or barley; and 1/2 cup wild rice. Increase chicken stock to 5 cups. Cook pilaf for 40 minutes. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 381 | ||
Calories from Fat: 60 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 15.7mg | 5 % | |
Sodium 410.6mg | 14 % | |
Potassium 379.8mg | 10 % | |
Total Carbohydrate 66.3g | 19 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 65g | ||
Protein 12g | 17 % | |
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: 381
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