1 medium carrot, cut
in 4 pieces
1 rib celery, cut in
4 pieces
1 small onion, cut in
4 pieces
1
/
3
cup loosely packed
parsley leaves
2 tablespoons
margarine or butter
1 cup uncooked white
rice
1 can (14
1
/
2
oz.)
vegetable broth
1
/
4
-
1
/
2
teaspoon black
pepper
1
/
2
cup freshly grated
Parmesan cheese
(see TIPS)
Position multipurpose blade in work bowl. Add
carrot, celery, onion, and parsley. Pulse 10 to
12 times, about 1 second each time, until vegetables
are finely chopped.
Melt margarine in large skillet over medium-high
heat. Add rice. Cook and stir for 5 minutes, until
rice is golden brown. Add broth, vegetables, and
pepper. Bring to a boil. Reduce heat to low. Cover.
Cook for 15 to 20 minutes, until rice is tender. Stir
rice with a fork. Pour into serving dish. Sprinkle
with Parmesan cheese.
Yield: 6 servings.
Per serving: About 197 cal, 6 g pro, 30 g car,
6 g fat, 4 mg chol, 453 mg sod.
a~b
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RICE PILAF WITH VEGETABLES
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