Rice Pilaf

Lisa Johnson


Red Lobster copy cat

pinch tips: Non-Stick Rice Every Time



10 Min


15 Min


3 c
1 Tbsp
2 tsp
finely diced carrots
1 1/2 tsp
finely diced red pepper
1 1/2 tsp
old bay seasoning (with lemon & herb)
1 1/4 tsp
old bay seasoning (original)
1/4 tsp
dried basil
1/4 tsp
dried dill
1/4 tsp
dried tarragon
1/4 tsp
accent seasoning
1 pinch
1 small
bay leaf
2 c
quick cooking wild rice

Directions Step-By-Step

Into a medium saucepan with a tight-fitting lid: 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, 1 small bay leaf.
Bring broth mixture to boiling. Add 2 cups quick cooking wild rice. Allow to boil for one minute. Stir and cover. Reduce heat to low; steam rice for 15 minutes. Keep rice covered; Remove from heat. Allow to stand for 10 minutes, covered. uncover rice; remove bay leaf; fluff rice with a fork.

About this Recipe

Course/Dish: Rice Sides