1/2 Photos of Rice Pilaf
Many years ago I was visiting a friend and noticed that she added chopped fresh vegetables to her rice dish. The rice dish had a lot of eye appeal and I decided to copy her idea. She also cooked the dish in the oven. I like cooking the rice in the oven although it does take a lot of extra time. I have prepared the dish by placing everything in a microwave or by sautéing the vegetables first and then adding the rice and cooking on top of the stove. I use the microwave method when I am in a rush and do not have much time. Likewise preparing on top of the stove is quicker than doing it in the oven. However using this method requires the addition of oil (additional calories) which is not needed in the other two methods. The number of servings can be adjusted very easily to suit your needs. I usually use equal amounts of rice, carrots, celery, mushrooms and onions. I especially like this recipe because it has so many vegetables and if I am too tired to cook another side dish it is not necessary. I like to use the left over rice the next day and add sautéed bell peppers and diced canned tomatoes to make the dish a little different from the day before.
My Private Note
Units: US | Metric
- 1Preheat oven to 375 degrees Fahrenheit.
- 2Place the broth, carrots, celery, mushrooms, and onion in oven proof casserole.
- 3Cover and cook in microwave approximately 4 to 5 minutes to bring mixture to a boil.
- 4Add rice and stir until well mixed.
- 5Cover and place in preheated oven for approximately 25 to 30 minutes.
- 6Stir rice once about half way through cooking.
- 7Watch carefully to avoid overcooking. I like my rice al dente, especially if I have leftovers to repeat the next day.
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Nutritional Facts for Rice Pilaf
Serving Size: 1 (197 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 150.3
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 56.3 mg
- Total Carbohydrate 30.8 g
- Dietary Fiber 1.7 g
- Sugars 2.6 g
- Protein 4.9 g