(53) Parmesan-Basil Rice Pilaf

2 new recipes on tap tonight. The first is this rice pilaf. It has lots of potential, but I didn’t love it as written.

What was right about it – the texture was GREAT! Think risotto creamy…. YUM!

What was wrong about it – I admit, I don’t love green peas. I’ll eat them, but they’re not my favorite. So they really didn’t need to be in there. The dried basil was all wrong – next time FRESH FRESH FRESH. I also would put another clove of garlic in next time. The cheese flavor wasn’t super strong, so I would also top it with a few shaves of good strong parmesan!

I will make this recipe again, but with some tweaks! Anyway, here it is!


Parmesan-Basil Rice Pilaf

Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, November 1996

1 teaspoon olive oil
1 teaspoon bottled minced garlic
2 cups uncooked long-grain rice
1/2 cup water
2 (14 1/4-ounce) cans fat-free chicken broth
1 cup frozen green peas, thawed
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/4 cup chopped green onions
1/2 teaspoon dried basil
1/4 teaspoon pepper

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.

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.

Nutritional Information
Calories: 305 (10% from fat), Fat: 3.5g (sat 1.7g,mono 1.3g,poly 0.2g), Protein: 12.7g, Carbohydrate: 53.9g, Fiber: 2.2g, Cholesterol: 6mg, Iron: 2.3mg, Sodium: 179mg, Calcium: 144mg

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