Simple Rice Pilaf
A lightened-up version of a classic rice recipe that has been in my family for generations. You won't want plain white rice again!
Servings: 7
Calories: 151kcal
Ingredients
- 1 tbsp butter
- 1 tsp olive oil
- 2 ounces whole wheat or whole grain angel hair pasta, broken into small pieces (about 1/2 cup of broken pieces)
- 1 cup long grain white rice, like jasmine or basmati
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups chicken broth
- 1 tsp chicken bouillon, or 1 cube (I used Better Than Bouillon)
- 1/2 tsp kosher salt (optional)
Instructions
- In a large sauce pan, heat butter and olive oil over medium-high heat. Add pasta and cook, stirring constantly, until deeply brown, about 5-8 minutes.
- Add in rice and continue to toast until rice is just translucent, about 3-4 more minutes.
- Add in broth, bouillon, garlic powder, and onion powder. Bring to a boil, then lower to a simmer. Cover and simmer for 15 minutes.
- Remove from heat. Take lid off and cover pot with a clean cooking towel. Add lid on top of towel and let rest for 5 minutes.
- Remove towel and lid. Fluff rice with fork and add in salt (optional).
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically)
WW Green, Blue, and Purple SmartPoints: 4 for 2/3 cup of rice
Nutrition
Calories: 151kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Fiber: 1g | Sugar: 1g