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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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If you're tired of potatoes, try this quick-and-easy pilaf for a change of taste. I put it together while trying to use up left-over rice, writes Marilyn Bazant of Albuquerque, New Mexico. I've experimented with many variations, such as adding broccoli florets and asparagus. Ingredients:
1/2 cup finely chopped celery |
1/2 cup finely chopped sweet red pepper |
1/2 cup finely chopped green onions |
1 garlic clove, minced |
1 tablespoon canola oil |
3 cups cooked long grain rice |
1 cup cooked medium pearl barley |
2 bacon strips, cooked and crumbled |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through. Yield: 6 servings.
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