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Volume III
January 20, 2012

Weekly Home / Recipe Center

Herbed Rice Pilaf

Serves 6


1 cup uncooked long grain rice
1 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margarine
2-1/2 cups water
1 package (2 to 2-1/2 ounces) chicken noodle soup mix
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 tablespoon , chopped pimiento, optional

In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients bring to a boil. Reduce heat cover and simmer for 15 minutes. Stir in the pimientos if desired. Remove from the heat and let stand, covered, for 10 minutes.

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