This is a good recipe. I have made it several times and the whole family likes it. I prefer to cook it on the stove. Instead of baking, I allow it to come to a boil, then reduce heat, cover and cook about 20 minutes. When I have baked it, it required longer than the recipe states to finish. I've made it without the parsley and it is just as good.
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
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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
- 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.
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