Rice Pilaf (Marm's)
This pilaf recipe is simple and yummy and has been a family favorite for a very long time. The family likes it so much, I usually double the recipe so there are leftovers to eat over the next few days (if they last that long).
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
pescatarian
- 2 c water
- 1 t butter
- 1/4 spaghetti (broken in pieces)
- 1 c rice
- 2 t (heaping) powdered chicken stock (knorr brand pref
- 2 can mushrooms (stems & pieces) with liquid
- Carbohydrate 36.985395 g
- Cholesterol 30.53 mg
- Fat 11.82287 g
- Fiber 0.601249977946281 g
- Protein 3.418325 g
- Saturated Fat 7.377506 g
- Serving Size 1 1 Serving (179g)
- Sodium 8.61450000400696 mg
- Sugar 36.3841450220537 g
- Trans Fat 0.851138499999998 g
- Calories 271 calories
Melt butter in sauce pan, add broken spaghetti pieces and brown gently. Add rice and stir. Then add water, powdered chicken stock, mushrooms (liquid and all). Bring to a full rolling boil and cover. Reduce heat and simmer for 20 minutes or until all liquid is gone. Serve! Note: do not exclude mushrooms, it really changes the flavor.
