0 (0)

Category: Sides

Rice pilaf

Rice pilaf
Bob Chamberlin / Los Angeles Times

A side dish, a sauce and chicken all in one? Yes, a roulade. A roulade is a piece of poultry, meat or fish wrapped around a stuffing. Pound the chicken thinly, add other ingredients, then wrap it up and cook. ... Read more

Total time: 25 minutes | Serves 4
  • 1 1/2 cups chicken stock
  • 1 tablespoon butter
  • 1/2 cup diced onion
  • 1 cup converted rice
  • 1 bay leaf
  • Salt, pepper

Step 1Warm the chicken stock in a small saucepan over medium-low heat.

Step 2Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the rice and stir to coat with the butter and onion. Pour in the warm chicken stock, add the bay leaf and bring to a boil. Cover, reduce the heat and simmer until the liquid has evaporated and the rice is tender, about 20 minutes. Remove the bay leaf and season to taste with salt and pepper.

Each serving:
225 calories; 390 mg sodium; 8 mg cholesterol; 3 grams fat; 2 grams saturated fat; 42 grams carbohydrates; 6 grams protein; 0.38 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Mandarin pancakes
Wrinkly potatoes (papas arrugadas)
Onions, Corn and Peppers
Zucchini Gratin With Goat Cheese