Herbed Rice Pilaf Recipe

By dette

This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota

Ingredients

• Ingredients
• 1 cup uncooked long grain rice
• 1 cup chopped celery
• 3/4 cup chopped onion
• 1/4 cup butter, cubed
• 2-1/2 cups water
• 1 package (2 to 2-1/2 ounces) chicken noodle soup mix
• 2 tablespoons fresh minced parsley
• 1 teaspoon dried thyme
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1 tablespoon chopped pimientos, optional

Preparation

Step 1

Directions
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the pimientos if desired.
Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Yield: 6 servings.

1 serving (3/4 cup) equals 226 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 426 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.