Saturday, July 7, 2012

Rice Pilaf

We're having this for dinner tonight, with Catalina Chicken and Grilled Trout.

2 cups long-grain rice
4 T. butter
4 cups boiling water
2 T. chicken bouillon (or 6 cubes)
2 tsp. lemon juice
3/4 cup diced celery
3/4 cup grated carrots
3/4 cup chopped green onions
1/2 cup slivered almonds

Brown rice in melted butter on stove-top.  Place browned rice in 9x13 pan.  In sauce pan, boil water and bouillon.  Remove from heat and add lemon juice.  Pour carefully over rice and stir.  Cover pan with foil and bake at 375 degrees for 25 minutes.  Add veggies and nuts and fluff with fork.  Cover with foil again and continue to bake for about 20 more minutes.  Note:  I've also made this as a "skillet" dish, similar to the directions on a Rice-a-Roni package, with great results.


  1. We made this delicious rice pilaf as part of our dinner tonight. I'm so glad you shared this recipe. Stephen thought it was flavorful.

  2. You probably have lots of leftovers, as it makes a lot. Just freeze the leftovers in quart-size freezer bags. The pilaf reheats beautifully in the microwave!