Rice Pilaf

Sarah’s “Lite” Recipes

1 1/2 cups water

1/2 cup long grain white rice (not instant)

1/4 cup shredded carrot

1/4 cup finely chopped celery

1 tablespoon minced fresh parsley

2 tablespoons sweet yellow onion, finely chopped

1 tablespoon Canola oil

1 tablespoon chicken bouillon granules

1/4 teaspoon each salt

1/4 teaspoon fresh ground pepper

Preheat oven to 350-degrees. Combine all ingredients in a 8-inch round baking dish coated with a spray of Canola oil. Cover and bake for 55 to 60 minutes or until rice is tender and water absorbed. Stir after 25 minutes.

Yield: 6 servings.

Sarah Carolyn Hardimon, M. S. www.recipeladies.com