Rice Pilaf with Shallots and Parmesan

recipe
Cooked basmati rice smells like popcorn and has a delicate texture, but you can use any long-grain white rice in this recipe.

Yield:

2 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 266
Caloriesfromfat 21 %
Fat 6.3 g
Satfat 3.8 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 8.4 g
Carbohydrate 43.9 g
Fiber 0.6 g
Cholesterol 15 mg
Iron 0.8 mg
Sodium 455 mg
Calcium 100 mg

Ingredients

2 teaspoons butter
2 tablespoons minced shallots
1 garlic clove, minced
1/2 cup basmati rice
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
2 tablespoons grated fresh Parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon freshly ground black pepper
Dash of sea salt

Preparation

Melt butter in a small saucepan over medium-high heat. Add shallots and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Remove from heat; stir in cheese, parsley, pepper, and salt.

December 2003
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