Serves: 8
Total Calories: 244
Saute rice and chopped onion in butter in skillet until rice is golden. Combine with parsley (1 tablespoon dried parsley may be substituted for fresh), broth, and water pour into greased 2-quart casserole. Cover bake at 350 degrees F. for 30 minutes or until all water is absorbed. Uncover at once. To serve, fluff up rice with fork spoon onto serving dish and sprinkle with pine nuts (toasted slivered almonds may be substituted).
This Rice Pilaff recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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