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Brown Rice Pilaf With Parsnips and Celery

Recipe #300160 | 20 min | 5 min prep | SERVES 6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

dicentra

RECIPE BY: dicentra

Cooking Light. Nov 2003.

Posted on: Apr 22, 2008

Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped peeled parsnip
  • 1/2 cup sliced celery
  • 1 1/2 cups uncooked instant brown rice
  • 1/3 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon fresh ground black pepper
  • 1 (14 ounce) can reduced-sodium fat-free chicken broth
  • 3 tablespoons sliced almonds, toasted

    • Directions

    1. 1
      Heat the oil in a large saucepan over medium heat.
    2. 2
      Add parsnip and celery, and cook 4 minutes, stirring occasionally.
    3. 3
      Add rice and the next 5 ingredients (rice through broth), and bring to a boil.
    4. 4
      Cover, reduce heat, and simmer 10 minutes. Stir in almonds.

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    Nutrition Facts

    Serving Size 1 (84g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    reduced-sodium fat-free chicken broth

    Calories 153
    Calories from Fat 36 (23%)
    Amount Per Serving %DV
    Total Fat 4.0g 6%
    Saturated Fat 0.5g 2%
    Monounsaturated Fat 2.6g
    Polyunsaturated Fat 0.7g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 158mg 6%
    Potassium 174mg 4%
    Total Carbohydrate 26.4g 8%
    Dietary Fiber 2.6g 10%
    Sugars 1.9g
    Protein 2.9g 5%
    Vitamin A 40mcg 0%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.0mcg 0%
    Vitamin C 5mg 9%
    Vitamin E 1mcg 3%
    Calcium 29mg 2%
    Iron 1mg 10%

    detailed view...

    how is this calculated?

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