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Vegetable Pilaf Recipe
|Whole kernel corn||1 1⁄2 Cup (24 tbs) (Frozen, Thawed)|
|Shallots||3 , thinly sliced|
|Vegetable oil||2 Teaspoon|
|Long grain and wild rice mix||6 Ounce (Such As Uncle Bens)|
|Dried apricots||1⁄2 Cup (8 tbs), cut into thin strips|
|Chopped parsley||2 Tablespoon|
|Chickpeas||15 Ounce (No Salt Added Garbanzo Beans, Drained)|
|Balsamic vinegar||2 Tablespoon|
|Orange juice||2 Tablespoon|
Calories 516 Calories from Fat 84
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 116.1 mg4.8%
Total Carbohydrates 88 g29.4%
Dietary Fiber 20.4 g81.4%
Sugars 22.3 g
Protein 23 g45.5%
Vitamin A 30.5% Vitamin C 33.5%
Calcium 14.4% Iron 46.1%
*Based on a 2000 Calorie diet
Combine first 3 ingredients in a 2 quart casserole coated with cooking spray; stir well.
Bake uncovered, at 375Â° for 30 minutes or until tender, stirring after 15 minutes.
Spoon into a large bowl; set aside.
Cook rice according to package directions, omitting fat and using only half the contents of seasoning packet (discard remainder of packet).
Add cooked rice, apricots, parsley, and chick peas to corn mixture; toss well.
Combine vinegar, orange juice, and pepper; drizzle over rice mix ture; toss gently.