Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Rice Pilaf
From the recipe collection of Nancy
1 Tbsp. margarine
1/2 cup rice
1/2 cup leeks, chopped
1 cup chicken broth (can be prepared with hot water and bouillon cubes)
1/2 tsp. salt
Melt margarine in frying pan. Add rice and stir occasionally until golden
brown. Add leeks and cook until pieces are translucent. Add liquid
gradually to prevent splattering; add salt, stir to mix, and cover. Reduce
to low heat and cook about 25 minutes. Water may be added if mixture
becomes dry before rice is tender.