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Name: Rice pilaf. BA 10.14 p 32
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3/4 cups aromatics onions plus carrots or fennel; 1/2 teaspoon spices Coriander du in or cinnamon o; 2 tablespoon olive oil or unsalted butter; 1 cup long grain whit rice jasmine or basmati; 1.5 cups low sodiem chicken broth; 2 tablespoon herbs parsley mint or chives

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INGREDIENTS

3/4 cups aromatics ; onions plus carrots or fennel
1/2 teaspoon spices ; Coriander du in or cinnamon o
2 tablespoon olive oil or unsalted butter
1 cup long grain whit rice ; jasmine or basmati
1.5 cups low sodiem chicken broth
2 tablespoon herbs ; parsley mint or chives

INSTRUCTIONS

cook 3/4 cups aromatics (onions plus fennel, carrots or shallot) in 2 T butter or olive oil over medium heat until soft and onion is translucent. Season with salt and pepper.

Add 1/2 tsp ground spices cooking for about 30 seconds (coriander or cumin, cinnamon or allspice . No more than 3

Add 1 C long grain rice jasmine or basmati. Cook until grains well coated and some look translucent and whole mixture smells toasty. About 3 minutes

1.5 C low sodiuM chicken broth. Can also add splash of wine. Bring to boil. Reduce to simmer until liquid absorbed. 12-15 minutes

Remove from heat. Fluf with fork. Cover pot with dish towel and seal I'd for 10 minute

Fold in 2T parsley, mint or chives and handful of chopped nuts. Add a few raisins.

NOTES

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Rice pilaf. BA 10.14 p 32

3/4 cups aromatics onions plus carrots or fennel
1/2 teaspoon spices Coriander du in or cinnamon o
2 tablespoon olive oil or unsalted butter
1 cup long grain whit rice jasmine or basmati
1.5 cups low sodiem chicken broth
2 tablespoon herbs parsley mint or chives

cook 3/4 cups aromatics (onions plus fennel, carrots or shallot) in 2 T butter or olive oil over medium heat until soft and onion is translucent. Season with salt and pepper.

Add 1/2 tsp ground spices cooking for about 30 seconds (coriander or cumin, cinnamon or allspice . No more than 3

Add 1 C long grain rice  jasmine or basmati. Cook until grains well coated and some look translucent and whole mixture smells toasty. About 3 minutes

1.5 C low sodiuM chicken broth. Can also add splash of wine. Bring to boil. Reduce to simmer until liquid absorbed. 12-15 minutes

Remove from heat. Fluf with fork. Cover pot with dish towel and seal I'd for 10 minute

Fold in 2T parsley, mint or chives and handful of chopped nuts. Add a few raisins.

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 1 Servings

Calories: 239
Calories from Fat: 239 (100%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 0.3mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

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Calories per serving: 239

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