Every time I prepare a recipe, I try to see if I can make it without having to shop for a missing ingredient. This recipe for Rice Pilaf is a favorite of my 6 year old grandson and is very easy and quick to make. Rice is always on the shelf as are mushrooms and bouillon. I also am now storing powdered butter but have not tried it in this recipe. I always have green peppers in the freezer. The last time I made this recipe, I used celery and onions that were freeze dried. You can also buy freeze dried mushrooms, but canned are so much cheaper. It turned out really well and I can now go to the pantry to find all of the necessary ingredients. I hope you enjoy it as much as we do.
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| Step one, without green peppers because I forgot them. |
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 T. margarine or butter
1 1/3 cup hot water
1 can (4 ounces) sliced mushrooms, drained
2/3 cup uncooked long grain rice
2 cubes chicken bouillon
Makes 5 to 6 servings
Combine first 4 ingredients and microwave for 3 to 5
minutes until vegetables are tender-crisp. Stir in remaining
ingredients and microwave for 10 to 12 minutes until liquid
is absorbed. Let stand, covered, for 5 minutes.
printable recipe
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| I used regular rice and chopped the mushrooms (for the kids) |
If anyone knows how to substitute brown rice in this recipe I
would love your input. I don't particularly like brown rice, but
I know it is more healthy and am trying to learn to like it better.
You obviously can't substitute it straight across, but I don't know
how much time or liquid to add to make it work and if someone
can tell me, I won't have to spend the time and energy to figure
out how for myself.
Patty
Patty
