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Easy Wild Rice Pilaf

1   tbsp (15 mL) butter
1   medium stalk celery, diced
1   small onion, diced
1   cup (250 mL) uncooked, parboiled long-grain and wild rice blend
2   cups (375 mL) chicken stock
1/4   tsp (1 mL) salt
3/4   cup (175 mL) frozen pea and pearl onion blend or frozen peas, thawed
2   tbsp (30 mL) chopped fresh parsley
  1. Melt butter in All White Ceramic (2.75-qt./2.6-L) Covered Saucepan over medium-low heat. Add celery and onion; cook 3-4 minutes or until softened.
  2. Add rice blend, stock and salt; bring to a simmer. Cover and cook 25-30 minutes or until liquid is completely evaporated. Remove pan from heat; stir in vegetable blend and parsley. Let stand, covered, 10 minutes.

Yield: 6 servings

Nutrients per serving: Calories 130, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 24 g, Fiber 1 g, Protein 5 g