Rice Pilaf with Shallots and Parmesan

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

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 21%
  • Fat: 6.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.4g
  • Carbohydrate: 43.9g
  • Fiber: 0.6g
  • Cholesterol: 15mg
  • Iron: 0.8mg
  • Sodium: 455mg
  • Calcium: 100mg

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

  1. 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.
  2. Remove from heat; stir in cheese, parsley, pepper, and salt.
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