Prep 10 mins
Cook 35 mins
Family and friends all enjoy this rice recipe. It came from Better Homes and Gardens cookbook.
- 1 1⁄2 cups boiling chicken broth
- 1 tablespoon butter or 1 tablespoon margarine
- 3⁄4 cup uncooked long grain rice
- 1⁄4 cup sliced green onion
- 1⁄4 cup chopped celery
- 1⁄4 cup chopped carrot
- In a 1 quart casserole combine boiling broth and butter; stir until butter is melted. Stir in rice, onions, celery & carrot. Bake, covered, in a 350 degree F. oven about 35 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.
This is so good. And so easy to do. I liked that there was no cooking on the stove-top first. Great choice of veggies there. Thanks Sheila :) Made for PAC Spring 2012
Honestly I've only eaten rice pilaf a few times in my lifetime but mostly from prepackaged mixes. I swear no more prepackaged mixes of rice pilaf ever! I was very pleased by the turnout of this pilaf, flavorful and delicious and so easy to make. I followed the recipe exactly except at the other reviewer's suggestion, I sauteed the veggies for about 3 mins with 1/2 tsp jarred, minced garlic and some nonstick spray before adding them to the casserole dish. Oh, and I used Smart Balance with Flaxseed Oil for the butter and Herb Ox Chicken Bouillon Cube plus water and some regular chicken bouillon plus water to make up the 1 1/2 cups of boiling broth. The cook temp/time were perfect. Tyvm for sharing Sheila, this is a definite keeper. My bf enjoyed it too!
What an easy way to dress up plain rice. It went very nicely with our roasted chicken dinner. When I make it again, I will probably saute the veggies in the butter and add some garlic, to bring out their flavor a little more before adding them to the rice in the casserole. I might also add some herbs. Very nice recipe with lots of flexibility for flavorings. Thanks for sharing it.