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Rice Pilaf with Carrots, Peas and Parsley

Barbara Schieving
  • minutes
  • Serves 8 to 10

INGREDIENTS

1

Carrot, large

1

Celery stalk

1

Onion, medium

2 tbsp

Parsley, fresh

1 cup

Peas, frozen

1 14 ounce can

Chicken broth

2 cups

White rice, long grain

1/2 tsp

Salt

1/2 cup

Almonds, toasted

1 tbsp

Butter

1 1/4 cups

Water

1 person Recommend This Recipe