Confetti Pilaf Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon margarine | ||
| 1/2 cup chopped red, green, or yellow bell pepper | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Sliced mushrooms | 1/2 Cup (16 tbs), drained | |
| 4 ounces long-grain white rice | ||
| 1 teaspoon low-sodium instant chicken broth mix | ||
| Worcestershire sauce | 1 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
Directions
1. Preheat oven to 350 F.
2. In small nonstick skillet, heat margarine. Add bell pepper, onion, and mushrooms; saute until vegetables soften, about 2 minutes.
3. In 1 1/2-quart casserole, combine remaining ingredients and 1 cup plus 2 tablespoons water; stir in vegetables. Cover and bake 35 to 40 minutes, until liquid is absorbed.
2. In small nonstick skillet, heat margarine. Add bell pepper, onion, and mushrooms; saute until vegetables soften, about 2 minutes.
3. In 1 1/2-quart casserole, combine remaining ingredients and 1 cup plus 2 tablespoons water; stir in vegetables. Cover and bake 35 to 40 minutes, until liquid is absorbed.
Chef
