Broccoli Rice Pilaf for Four
114 people added this to their Recipe Box
This recipe makes 4 servings servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 242242 cal |
| pro | 8 g8g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 43 g43g carb |
| fibre | 2 g2g fibre |
| chol | 8 mg8mg chol |
| sodium | 576 mg576mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 77 iron |
| vit A | 1717 vit A |
| vit C | 7575 vit C |
| folate | 1212 folate |
Ingredients
- 1 tbsp butter 1 tbsp butter
- 1 chopped onion 1 chopped onion
- 1/2 chopped sweet red pepper 1/2 chopped sweet red pepper
- 2 minced garlic cloves 2 minced garlic cloves
- 1/2 tsp dried basil 1/2 tsp dried basil
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 cup long grain rice 1 cup long grain rice
- 2 cups chicken stock 2 cups chicken stock or vegetable stock
- 1 cup cut frozen broccoli 1 cup cut frozen broccoli or frozen peas
Preparation
In saucepan, melt butter over medium heat; cook onion, sweet red pepper, garlic, dried basil, salt and pepper
Add long-grain rice; stir for 1 minute to coat. Add chicken or vegetable stock; bring to boil.
Reduce heat, cover and simmer for 20 minutes. Add broccoli or peas; cover and cook for 5 minutes or until rice is tender.
Toss with fork.
- Keywords : Sides; Boil; Broccoli; Rice; Red pepper;
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