Rice Pilaf

Here's a nice alternative to plain rice and I really like to use it when I have veggies to use up.  I always like recipes that taste good and are made with ingredients I normally have on hand.   I found this recipe in Preventions Cookbook: Quick recipes for and from the freezer.

Here's the recipe if you plan to freeze it.

Rice Pilaf

1/4 cup olive oil

2 Tbsp butter (I omit this due to my daughter's milk allergy)

6 cups white rice, uncooked

2 cups chopped carrots

1 cup chopped celery

1 cup chopped onion

8 tsp chicken boullion granules (I used 4 bouillion cubes)

4 tsp dried parsley

1 tsp pepper

4 freezer bags, 1 gallon

1. Heat olive oil and butter in large skillet over medium heat.

2. Add rice carrots, celery, and onion. Cook until rice is brown -- 5 to 7 minutes.

3. Cool rice.

4. Divide rice mixture into freezer bags (about 3 cups each). Into each bag add one bouillon cube, tsp parsley and 1/4 tsp pepper.

5. Seal and freeze.

To serve

1. Place frozen pilaf with 3 cups of water. 

2. Bring to boil, reduce heat.  Cover and let cook for 20 minutes or until water is absorbed.

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