This rice pilaf was really nice and surprising easy to make. I made a variation of it and my husband really liked it, and he's not much for rice.
I didn't have worchestershire sauce, but I did add soya sauce. First I very finely diced sweet onion, celery, red pepper and mushrooms. I sauteeds the first three with some butter and the rice, then added everything else as instructed. I did my in a covered sautee pan on the stove for 20 minutes and it worked out great. I only used half the butter called for and I found that I could probably halve that again. I used low-sodium chicken broth and added a bit more salt to taste at the end, as well as some pepper.
I think this pilaf is a great way to use of left over veggies and maybe even chicken that you have a hand. Just throw everything together!
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