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 Southern Living

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 10%
  • Fat: 2.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 5g
  • Carbohydrate: 42g
  • Fiber: 1.7g
  • Cholesterol: 2.1mg
  • Iron: 1.5mg
  • Sodium: 134mg
  • Calcium: 18mg


  • 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


  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.
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