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Photo: Ralph Anderson Photo by: Photo: Ralph Anderson

White Rice Pilaf

Southern Living NOVEMBER 1997

  • Yield: 10 servings

Ingredients

  • 2 tablespoons butter or margarine
  • 1/3 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1 1/2 cups uncooked long-grain rice
  • 1 (10 1/2-ounce) can condensed chicken broth, undiluted
  • 1 1/3 cups water
  • 1/4 cup diced red or green bell pepper
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Garnishes: red bell pepper stars, fresh parsley sprigs

Preparation

Place first 5 ingredients in a 13- x 9-inch baking dish.

Bake at 400° until butter melts. Stir gently until vegetables and rice are coated. Add broth and next 5 ingredients.

Bake, covered, at 400° for 50 minutes or until liquid is absorbed. Press mixture into a 1/2-cup measuring cup, and invert onto individual plates. Garnish, if desired.

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White Rice Pilaf recipe

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