Thursday, August 28, 2008


Tired of plain rice? Try this pilaf for a change. It's not hard at all and tastes so good.

Spinach-Mushroom Rice Pilaf
2 Tbsp. Smart Balance (or butter or olive oil)
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 large garlic clove, grated or minced
1/3 cup Jasmine rice (or other rice of choice)
1 cup frozen spinach, thawed
1/2 tsp. sea salt
big pinch black pepper
1 cup low-sodium chicken broth
1/3 cup grated Parmesan cheese

In 1-quart saucepan, heat Smart Balance till it sizzles; add onion and mushrooms; cook over medium heat till onions are transparent. Add garlic, rice, spinach, salt and pepper and stir; cook about 1 minute, then add broth. Bring to a boil and cover; reduce heat to low and simmer for about 20 minutes, or till rice is tender. Turn heat off; add cheese to pot without stirring; replace lid and let rice settle for about 5-10 minutes. Stir rice and serve. Yield: 2 servings
Double ingredients for 4 servings; triple for 6 servings; etc.

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