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Vegetable Rice Pilaf
Vegetables & Side Dishes
Contributed by: Michael Rettemnier
11â�„3 cups water
1 tsp. chicken bouillon granules
1â�„2 cup long grain rice
11â�„2 cups sliced fresh mushrooms
11â�„4 cups shredded carrots
1â�„2 cup water
1â�„2 cup chopped fresh parsley
1â�„3 cup thinly sliced green onions
1â�„4 tsp. pepper
1â�„4 cup chopped pecans, toasted
Combine 11â�„3 cups water and bouillon granules in a medium saucepan; bring to a boil and add rice. Cover, reduce heat and simmer for 20 minutes or until liquid is absorbed and rice is tender. Add mushrooms, carrots, water, parsley, green onions and pepper to rice and stir well. Cover and cook over low heat five minutes. Sprinkle with toasted pecans before serving.
Yields 81â�„2-cup servings. Calories per serving: 82; carbs: 13.2 g.; protein: 1.8 g.; fat: 2.7 g.; cholesterol: 0 mg.; fiber: 1.4 g.; sodium: 112 mg.
(This recipe was contributed as part of a "Cook of the Week" feature.)