Rice Pine Nuts And Cheese Pilaf Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Celery | 1/4 Cup (16 tbs), sliced | |
| Peas | 1/2 Cup (16 tbs), frozen | |
| Rice-3 ounces, uncooked, long-grain regular variety | ||
| Chicken broth-1 packet, instant | ||
| Seasoning mix-1 packet, instant | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Pine nuts | 1/2 Ounce, toasted | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1 Dash | |
| Pepper | 1 Dash | |
Directions
MAKING
1. Take a 4-quart saucepan and melt margarine in it.
2. Now add onion, mushrooms, celery in hot oil and start sauting these ingredients for 3-4 minutes, or unless the texture of onion becomes soft and transparent. Continue sauting with medium high heat.
3. Add peas, rice, and broth with cooked onions and cook by stirring for 1 minute more.
4. Add water in it and with medium high level of flame bring the mix to full boil.
5. Once the mix starts boiling reduce the heat, cover the pan and continue simmering the mix for 20 minutes with occasional stirring. When the rice will be fluffy enough stop cooking.
6. Stir in rest of the ingredients gently.
SERVING
7. Serve rice pilaf immediately/ hot preferably with sides.
1. Take a 4-quart saucepan and melt margarine in it.
2. Now add onion, mushrooms, celery in hot oil and start sauting these ingredients for 3-4 minutes, or unless the texture of onion becomes soft and transparent. Continue sauting with medium high heat.
3. Add peas, rice, and broth with cooked onions and cook by stirring for 1 minute more.
4. Add water in it and with medium high level of flame bring the mix to full boil.
5. Once the mix starts boiling reduce the heat, cover the pan and continue simmering the mix for 20 minutes with occasional stirring. When the rice will be fluffy enough stop cooking.
6. Stir in rest of the ingredients gently.
SERVING
7. Serve rice pilaf immediately/ hot preferably with sides.
Chef
