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Onion Rice Pilaf

Yield Makes 8 servings
Basmati rice--a fluffy, long-grain variety--gives off a nutty, popcorn-like fragrance while it's cooking.

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

Nutrition 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

How to Make It

  1. 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.

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