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    You are in: Home / Recipes / Rice Pilaf Recipe
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    Rice Pilaf

    Rice Pilaf. Photo by Queen Shay

    1/2 Photos of Rice Pilaf

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Studentchef's Note:

    I always love adding vegetables to many of the recipes I make and this is no exception. I have experimented with this recipe a few times, and it wasn't until Monday that I found the right mixture of taste and flavour. I also eyeball the measurement and sometimes add more spices because I like the flavours to stand out.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      saute onions for five minutes on medium heat.
    2. 2
      add rice and water.
    3. 3
      Mix well.
    4. 4
      add the rest of the vegetables and mix well.
    5. 5
      add spices and mix well.
    6. 6
      Let it come to a boil, and then simmer for ten minutes.
    7. 7
      Stir occasionally.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on September 29, 2008

      45

      I too cooked the rice first, as I was actually making this to use up some leftover Not Your Typical Rice Side Dish, #267256. I cut down the quantity of the recipe a great deal as well. I cooked the veggies first and then stirred in the cold rice and heated through. I added a little diced zucchini (added after the carrots and onions to allow it to remain a little crunchy) that I had left from another recipe, along with some chicken bullion granules. For the spinach, I just took a hand-full of fresh spinach, chopped it finely, and stirred it in to the cooked vegetables just before adding the rice. I had never used curry powder before, so I didn't add the full amounts of curry or cinnamon. I wanted to taste test and avoid using too much of something that I might not like. I am pleased with the results, but my husband just couldn't eat this. Something about the spice combination just didn't do it for him. I will make this again, but with different spices. Thanks for posting! Made for Fall 08 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2007

      45

      I skipped the spinach as I was cooking for a diverse crowd of folks. Also, I did things a bit different regarding cooking, I was serving up meals for about 40 and wanted to manually add and taste as I went so as not to overpower the dish. I cooked the rice first, did the saute then incorporated that into the rice using a steamtable pan, it worked out well and allowed me to QA it as I went. Thank you for your idea, it was enjoyed by all. I am preparing this again tomorrow as part of a Labor day "open house" at my VFW post. Cheers!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2006

      45

      A few changes were made to this recipe, I sauteed onions with garlic and replaced the water with chicken broth, I also decreased the cinnamon to only 1/4 teaspoon, 1 tablespoons would have overpowered the other ingredients, I also added in a jalapeno pepper, thank Studentchef!....Kitten :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Rice Pilaf

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 336.4
     
    Calories from Fat 10
    22%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 2364.0 mg
    98%
    Total Carbohydrate 74.1 g
    24%
    Dietary Fiber 4.8 g
    19%
    Sugars 2.9 g
    11%
    Protein 7.3 g
    14%

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