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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Oh, I just love rice pilaf! This one is from a Swanson Broth Creative Cooking recipe pamphlet. Just remember that the broth is already diluted, so don't add water! Also, feel free to add other herbs of your choice. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
1 cup chopped carrot |
1 cup sliced celery |
2 garlic cloves, minced |
1/2 cup uncooked wild rice |
2 (14 ounce) cans swanson vegetable broth |
1 cup uncooked long-grain white rice |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet.
2. Add onion, carrots, celery and garlic and cook until tender.
3. Add wild rice and broth.
4. Heat to a boil.
5. Cover and cook over low heat for 25 minutes.
6. Add white rice.
7. Cover and cook over low heat for 20 minutes or until done.
8. Stir in parsley.
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