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!

[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]

Originally Published in Reader's Digest