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Parsley Rice Pilaf With Chicken

fast.cook's picture
Ingredients
  Butter/Other fat 1⁄2 Cup (8 tbs)
  Finely chopped onion 1 Medium
  Long grain rice 1 Cup (16 tbs)
  Chicken stock/Brown stock/water 2 Cup (32 tbs)
  Finely chopped fresh parsley 2 Tablespoon
  Salt To Taste
  Fresh pepper To Taste
Directions

Melt 1/4 cup butter or fat in a heavy casserole (one with a tight-fitting lid) and saute the onion over high heat.
When onion is translucent but not brown (about 2 minutes), add the rice.
Stir it around to coat the grains with butter.
Add stock or water, salt, and pepper.
Bring mixture to a full boil over high heat, then cover it tightly and reduce heat to simmer.
Cook exactly 23 minutes (use a timer, if possible), and do not lift the lid during this time.
Then lift the lid, fluff up the rice with two forks, sprinkle with the remaining 1/4 cup butter, which you have melted, and border with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Interest: 
Quick

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1741 Calories from Fat 867

% Daily Value*

Total Fat 99 g151.6%

Saturated Fat 59.8 g298.8%

Trans Fat 0 g

Cholesterol 256.3 mg85.4%

Sodium 1113.6 mg46.4%

Total Carbohydrates 186 g61.9%

Dietary Fiber 4.8 g19%

Sugars 16.6 g

Protein 29 g57.1%

Vitamin A 107.2% Vitamin C 93.9%

Calcium 15.1% Iron 28.3%

*Based on a 2000 Calorie diet

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Parsley Rice Pilaf With Chicken Recipe