Onion Rice Pilaf

Basmati rice--a fluffy, long-grain variety--gives off a nutty, popcorn-like fragrance while it's cooking.

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calories 197
Caloriesfromfat 10 %
Fat 2.2 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 5 g
Carbohydrate 42 g
Fiber 1.7 g
Cholesterol 2.1 mg
Iron 1.5 mg
Sodium 134 mg
Calcium 18 mg

Ingredients

1/2 medium-size sweet onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 1/2 cups uncooked basmati rice
2 ounces uncooked vermicelli, broken into 1/2-inch pieces
2 (14 1/2-ounce) cans fat-free reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Preparation

Sauté onion in hot oil in an ovenproof saucepan 5 minutes. Add minced garlic, rice, and vermicelli; sauté 2 minutes, stirring constantly. Stir in broth, salt, and pepper.

Bake, covered, at 350° for 25 minutes or until liquid is absorbed. Let stand 5 minutes. Stir in parsley.

Note:

Rena Marshall, Rex, Georgia,

November 2004