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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota Ingredients:
1 cup uncooked long grain rice |
1 cup chopped celery |
3/4 cup chopped onion |
1/4 cup butter, cubed |
2-1/2 cups water |
1 package (2 to 2-1/2 ounces) chicken noodle soup mix |
2 tablespoons fresh minced parsley |
1 teaspoon dried thyme |
1/4 teaspoon rubbed sage |
1/4 teaspoon pepper |
1 tablespoon chopped pimientos, optional |
Directions:
1. In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the pimientos if desired.
2. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Yield: 6 servings.
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