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Rice And Rye Pilaf Recipe
|Rye/Whole wheat berries||1 Cup (16 tbs)|
|Butter||3⁄4 Cup (12 tbs) (1.5 Sticks)|
|Onion||1 Large, chopped|
|Long grain converted rice||4 Cup (64 tbs)|
|Chicken broth||6 Cup (96 tbs) (Preferably Homemade)|
Serving size: Complete recipe
Calories 3352 Calories from Fat 1241
% Daily Value*
Total Fat 141 g217.6%
Saturated Fat 87.3 g436.5%
Trans Fat 0 g
Cholesterol 362.9 mg
Sodium 5598.2 mg233.3%
Total Carbohydrates 456 g151.8%
Dietary Fiber 30 g119.9%
Sugars 21.4 g
Protein 69 g137.6%
Vitamin A 85% Vitamin C 38.5%
Calcium 123% Iron 119.7%
*Based on a 2000 Calorie diet
Add rye or whole wheat berries, cover and cook until all water is absorbed, about 45 minutes.
One hour before serving, melt butter in large skillet over medium-high heat.
Add onion and saute until transparent.
Mix in rice, stirring until sizzling.
Add broth, cooked rye and salt and bring to boil.
Reduce heat, cover and simmer 20 minutes.
Remove from heat, transfer to chafing dish or top of double boiler and keep warm until ready to serve.