Baked Rice Pilaf
[quicklook-recipe prep_time=”10 min” cook_time=”45 min” serves=”4″ details=”” ] Rice and vegetables are mixed and baked, it’s as easy as 1-2-3!
[quicklook-recipe prep_time=”10 min” cook_time=”45 min” serves=”4″ details=”” ]
Rice and vegetables are mixed and baked, it’s as easy as 1-2-3!
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 1-3/4 cups water
- 1 cup shredded carrot
- 1 cup chopped celery
- 3/4 cup uncooked long grain rice
- 3 tablespoons minced fresh parsley
[/ingredients-left]
[ingredients-right]
- 2 tablespoons finely chopped onion
- 2 tablespoons butter or margarine, melted
- 1 tablespoon chicken bouillon granules
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”55 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Heat oven to 375°F. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Combine all ingredients in an ungreased 8-inch square baking dish. Cover and bake 40 to 45 minutes or until rice is tender, stirring after 25 minutes. [/step-item]
[/step-list-wrapper]
[nutrition-info calories=”212″ calories_fat=”” fat=”6g” sat_fat=”” choles=”0mg” sodium=”108mg” carbs=”35g” sugars=”” protein=”4g” fiber=””]
Serving size: 1/2-cup serving prepared with margarine and low-sodium bouillon
Diabetic Exchanges : 2 starch, 1 fat
[/nutrition-info]