Very good pilaf recipe! I've also made it with green garlic and green onions (in season. Lots of variants work.
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)
More From Cooking Light
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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Side Dishes/Vegetables