RICE PILAF

Cooking time:  55 Minutes

Make Ahead:  This recipe can be made 1
day prior to serving.  To reheat, add
2 tablespoons of water and microwave
on HIGH for 2 minutes, fluff with a
fork and serve.

Serves 6

This side dish can be served with any main
dish.

SHOPPING LIST

Long Grain Rice, Wild Rice, Carrots, Green Onions, Celery, Beef Broth,
Margarine, Seasoned Salt, Worcestershire Sauce, Pepper

INGREDIENTS

1 cup long grain rice
1/3 cup wild rice
1/4 cup margarine, melted
1/2 cup shredded carrots
4 green onions, sliced
1 cup chopped celery
2 1/2 cups beef broth
1/2 cup water
1 1/2 tablespoons worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon pepper

1. Saute the long grain rice, wild rice, carrots, green onions and celery in margarine in a large skillet over a medium-high heat until the long grain rice turns light brown.
2. Add broth, water, worcestershire sauce, seasoned salt and pepper to skillet and bring to a boil.  Reduce heat to a simmer.
3. Cook, covered for 40 minutes or until the rice is tender and the liquid is absorbed.
4. Remove from heat and let sit covered for 5 minutes.  Fluff with fork and serve.

VARIATION

For a delicate nutty flavor, use 1/2 cup brown rice and 1/2 cup basmati rice in place of the long grain rice.

EXPRESS COOKING

Store open packages of rice in a sealable plastic bag.  The rice will remain fresh longer.  Aromatic rices, such as basmati, should be stored in the refrigerator.

MONEY SAVING TIPS

Substitute 1 1/2 beef bouillon cubes dissolved in 3 cups of warm water for the beef broth and water.  Bouillon cubes contain salt, so you will want to omit the seasoned salt from the recipe.

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