Rice pilaf is so easy to make I’m not sure why anyone would want to make from a box. Although, I do admit I’ve made from a box many times out of laziness, but always doctor it up with a little sauteed veggies to give it flavor. This is the same rice pilaf as in my Chicken & Rice with Vegetables and Chicken Pineapple Kabobs recipes. Different ingredients may be added depending on your taste. Mushrooms are great in this, as are green peppers. They add a fabulous taste to the pilaf. You could even add almonds or other nuts for added crunch. I also make this with Basmati rice, and even add wild rice on occasion. This rice is so versatile, you can make a different recipe every time you make it!
- 2 Tbsp butter
- 1/4 c. orzo
- 1-2 carrots, finely diced
- 2 stalks celery, finely diced
- 2 scallions, sliced
- 3 c. low sodium chicken broth
- 2 Tbsp fresh parsley, chopped
- 4 Tbsp dried mixed vegetables
- 1 Tbsp celery flakes
- 1-1/2 c. long grain rice
- In a large saucepan, melt butter and saute orzo until lightly browned.
- Add chicken broth, rice, chopped vegetables, dried vegetables, celery flakes and parsley.
- Cook, covered on low until all water is absorbed, and rice is cooked, about 25 minutes.
If you want even more chicken flavor, add an envelope of low sodium chicken bouillon. These envelopes are great. They are granular, so you can sprinkle as much flavor in as you want.