Creole Rice Pilaf

Creole Rice Pilaf Recipe

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Lynette !


Perfect side for so many, chicken, pork or beef! The avocado and tomato even lets in lean toward accompanying a Southwest/Mexican meal!

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20 Min
50 Min
Stove Top


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2 1/4 c
chicken broth
1/4 c
chablis or other dry white wine
1/4 c
2 Tbsp
1 c
long-grain brown rice, uncooked
1/4 c
onion, finely chopped
1/4 tsp
1 1/4 c
fresh mushrooms, sliced
2 Tbsp
butter, melted
2 medium
tomatoes, peeled, seeded, and diced
1 clove
garlic, crushed
1/2 tsp
dried whole oregano
1/4 tsp
ripe avocado, peeled and diced
1 Tbsp
lemon juice
1/2 tsp
dried parsley flakes

How to Make Creole Rice Pilaf


  • 1Combine chicken broth, wine, and 1/4 cup plus 2 tablespoons butter in a medium saucepan. Bring to a boil; add rice, onion, and 1/4 teaspoon salt. Cover; reduce heat, and simmer 45 to 50 minutes or until rice is tender and the liquid is absorbed.
  • 2Towards the last 10 minutes of rice cooking time, saute the mushrooms in 2 tablespoons melted butter in a medium skillet 3 minutes or until tender. Add tomato, garlic, oregano, and pepper; reduce heat, and simmer 5 minutes.
  • 3Combine avocado and lemon juice in a small bowl; toss gently. Add avocado to the rice mixture, tossing gently to combine. Sprinkle with parsley; toss gently. Serve immediately.

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About Creole Rice Pilaf

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole
Dietary Needs: Vegetarian, Diabetic

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