Whenever I make my Pecan Crusted Salmon, this rice pilaf is one of the side dishes I serve with it. Add some green salad or cooked vegetables (we like cooked carrots with it) and you have a complete balanced meal. I came across the recipe a few years ago and have never found a rice pilaf recipe that my family likes better. The addition of soup mix gives it a little extra something. I think it is great sprinkled with sliced almonds, but you don’t have to add them.
Herbed Rice Pilaf
1 cup rice
2 stalks celery, chopped
1 small onion, diced
2 Tbsp butter or margarine
2 1/2 cups water
1 pouch chicken noodle soup mix
2 tsp parsley
1/2 tsp thyme
1/4 tsp sage
1/4 tsp pepper
2 stalks celery, chopped
1 small onion, diced
2 Tbsp butter or margarine
2 1/2 cups water
1 pouch chicken noodle soup mix
2 tsp parsley
1/2 tsp thyme
1/4 tsp sage
1/4 tsp pepper
Sliced almonds, optional
Saute 1st four ingredients for 5-8 minutes over medium heat. Add remaining ingredients and bring to a boil. Cover and simmer over low heat for 15 minutes. Let sit 10 minutes before serving. Sprinkle almonds over each serving for a little extra crunch.
-Serves 6
-Serves 6
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