Difference between revisions of "Crunchy Rice Pilaf"
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# Stir in [[rice]], [[chives]], [[salt]], [[pepper]] and [[thyme]]; cook until thoroughly heated. | # Stir in [[rice]], [[chives]], [[salt]], [[pepper]] and [[thyme]]; cook until thoroughly heated. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Pilaf Recipes]] | [[Category:Pilaf Recipes]] | ||
[[Category:Side Dish Rice Recipes]] | [[Category:Side Dish Rice Recipes]] | ||
[[Category:Water chestnut Recipes]] | [[Category:Water chestnut Recipes]] | ||
Revision as of 07:10, 6 April 2012
Description
Makes 4 servings.
Ingredients
- 1 x 8-ounce can sliced water chestnuts, drained
- ½ cup diced green pepper
- 1 tablespoon butter or margarine, melted
- 2 cups cooked rice (cooked in beef broth)
- 1 tablespoon snipped chives
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed dried thyme leaves
Directions
- Cook water chestnuts and green pepper in butter in large skillet over medium-high heat.
- Stir in rice, chives, salt, pepper and thyme; cook until thoroughly heated.
