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Rice Pilaf
Ingredients
1 oz. (2 tablespoons) butter
3½ oz. (½ cup) long grain rice
1½ tablespoons (2 tablespoons) finely chopped onion
1½ tablespoons (2 tablespoons) finely chopped parsley
1½ tablespoons (2 tablespoons) finely chopped celery
4 oz. (1 cup) mushrooms, sliced
1 chicken stock (bouillon) cube
Details
Serves: 2
Method
Combine the butter, rice, onion, parsley and celery in a 1 quart heat resistant casserole. Cover and cook on HIGH for 3 minutes until the onion and celery are almost tender.
Add ¼ pint (⅔ cup) water together with the remaining ingredients, cover tightly and cook on LOW for 18 minutes until the rice is almost tender. Stir halfway through the cooking time. Leave to stand, covered, for 5 minutes to finish cooking. Serve hot.
On ovens without variable control of 650 watts output or over cook the dish for about 12 minutes, stirring occasionally.
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