Tuesday, August 19, 2008

CRACKED WHEAT & RICE PILAF


~ The Pillsbury Cookbook

1/4 c. butter
1/2 c. chopped celery
1/2 c. chopped onion
3 c. water
3 cubes or t. chicken or veggie bouillon
3/4 c. cracked wheat or bulgur
3/4 c. uncooked regular long grain rice
2 T. chopped fresh parsley

Preheat oven to 350 degrees. In large skillet, melt butter. Add celery and onion; cook until tender. Stir in water and bouillon; heat until bouillon is dissolved. Add remaining ingredients; mix well. Pour into ungreased 2-quart casserole dish; cover. Bake 50-60 minutes or until wheat and rice are tender.

Notes: We substitute three cups of chicken broth for the water and bouillon, which makes the pilaf less greasy. We double this for our family and use a 9x13 pan, though it takes a little longer to bake when you double it.



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