Parmesan-Basil Rice Pilaf

Cooking Light
This classic rice pilaf with parmesan and basil is a simple side dish that works well with chicken or lamb. Save time by thawing peas while the rice is cooking.
6 servings (serving size: 1 cup)

Ingredients

+ Add To Shopping List
1 teaspoon olive oil
1 teaspoon bottled minced garlic
2 cups uncooked long-grain rice
1/2 cup water
2 (14 1/4-ounce) cans fat-free chicken broth
1 cup frozen green peas, thawed
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/4 cup chopped green onions
1/2 teaspoon dried basil
1/4 teaspoon pepper

Preparation

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds or until lightly browned. Add rice; cook 2 minutes, stirring constantly. Stir in water and broth; bring to a boil.

Cover; reduce heat to medium-low. Cook 20 minutes or until liquid is almost absorbed. Remove from heat; fluff with a fork. Add remaining ingredients, tossing well.

Created date

November 1996

Nutritional Information

Calories 305
Caloriesfromfat 10 %
Fat 3.5 g
Satfat 1.7 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 12.7 g
Carbohydrate 53.9 g
Fiber 2.2 g
Cholesterol 6 mg
Iron 2.3 mg
Sodium 179 mg
Calcium 144 mg