Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

This classic rice pilaf with parmesan and basil is a simple side dish that works well with chicken or lamb. Save time by thawing peas while the rice is cooking.

Recipe by Cooking Light November 1996

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds or until lightly browned. Add rice; cook 2 minutes, stirring constantly. Stir in water and broth; bring to a boil.

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  • Cover; reduce heat to medium-low. Cook 20 minutes or until liquid is almost absorbed. Remove from heat; fluff with a fork. Add remaining ingredients, tossing well.

Nutrition Facts

305 calories; calories from fat 10%; fat 3.5g; saturated fat 1.7g; mono fat 1.3g; poly fat 0.2g; protein 12.7g; carbohydrates 53.9g; fiber 2.2g; cholesterol 6mg; iron 2.3mg; sodium 179mg; calcium 144mg.
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