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Colorful Rice Pilaf

Yield: 6 servings
Serving Size: 2/3-cup
Ratings Rating: 4.00, 1 Votes | Read Comments
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  • 2 tablespoons reduced-fat margarine or light butter
  • 1/2 cup finely chopped celery
  • 1/2 cup thinly sliced scallions
  • 1/2 cup finely chopped carrot
  • 3 cups cooked brown rice
  • 1/4 teaspoon salt
  • 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried


  1. Place the margarine or butter in a large nonstick skillet and preheat over medium heat. Add the celery, scallions, and carrots. Cover and cook, stirring occasionally, for several minutes, until the vegetables are tender.
  2. Add the rice, salt, and parsley to the skillet mixture and cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.

Nutritional Information (Per Serving)
Protein:2.7 g
Sodium: 149 mg
Cholesterol:0 mg
Fat: 2.6 g
Carbohydrates: 24 g
Exchanges: 1-1/4 Starch, 1/2 Vegetable, 1/2 Fat

Source: The Complete Diabetes Prevention Plan
Author: Sandra Woodruff, Christopher Saudek

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