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Rice Pilaf Recipe
|Butter/Margarine / olive oil||1⁄4 Cup (4 tbs)|
|Onion||1⁄3 Cup (5.33 tbs), finley chopped|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Hot water||1⁄2 Cup (8 tbs)|
|Chicken bouillon cube||1 , mashed|
|Cooked seasoned rice||6 Cup (96 tbs)|
|Canned mushroom||4 Ounce, drained (1 Can)|
|Parsley||1 1⁄2 Tablespoon, minced|
|Toasted sliced almonds||1⁄3 Cup (5.33 tbs)|
Calories 515 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 7.7 g38.7%
Trans Fat 0 g
Cholesterol 30.2 mg
Sodium 242.8 mg10.1%
Total Carbohydrates 80 g26.8%
Dietary Fiber 2.5 g9.9%
Sugars 1 g
Protein 9 g17.6%
Vitamin A 17.7% Vitamin C 15.1%
Calcium 5.5% Iron 27.3%
*Based on a 2000 Calorie diet
Add onion, garlic, water and bouillon cube.
Cook until onion is tender, but not brown.
Stir in rice, mushroom pieces, parsley, oregano and basil; sprinkle with toasted almonds, cover with aluminum foil.
Cover kettle and heat to serving temperature.