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Herbed Rice Pilaf

This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota
  • Total Time
    Prep: 15 min. Cook: 15 min. + standing
  • Makes
    6 servings

Ingredients

  • 1 cup uncooked long grain rice
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 1/4 cup butter, cubed
  • 2-1/2 cups water
  • 1 package (2 to 2-1/2 ounces) chicken noodle soup mix
  • 1 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh minced parsley
  • 1 tablespoon chopped pimientos, optional

Directions

  • In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired.
  • Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Nutrition Facts
3/4 cup: 226 calories, 8g fat (5g saturated fat), 23mg cholesterol, 426mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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