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Rice Pilaf
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course:
Side Dish
Diet:
Gluten Free, Dairy Free
Keyword:
30 minutes or less
Main Protein:
Vegetarian
Cooking Method:
Skillet
Servings:
6
Calories:
258
kcal
Ingredients
2
cups
rice, uncooked
1 1/2
cups
chicken broth
2
clove
garlic
minced
1
carrots
finely diced
1
stick
celery
finely diced
1
Tbsp.
parsley
1
Tbsp.
green onion
sliced
1
tsp.
dill
pinch
seasoning salt
1
large (gallon) freezer bag or reusable silicone bag
For the day of cooking:
1
Tbsp.
olive oil
US Customary
-
Metric
Instructions
Assembly instructions:
Cook rice according to the package directions, substituting chicken broth for the water called for.
Chop the green onions, carrots, and celery.
Cool the rice before placing it into a large resealable bag.
Add in the rest of the ingredients except for the oil.
Squish it around to combine.
Remove air from the bag and seal before placing it in the freezer.
Cooking instructions:
Thaw.
Heat the oil in a skillet on the stovetop on medium-high heat.
Add the contents of the bag.
Stir the rice pilaf and continue to heat until the carrots have begun to soften.
Notes
*Note: you may need to adjust the amount of chicken broth depending on the instructions on the rice.
Nutrition
Calories:
258
kcal
|
Carbohydrates:
51
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
228
mg
|
Potassium:
183
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1998
IU
|
Vitamin C:
9
mg
|
Calcium:
33
mg
|
Iron:
1
mg