Mediterranean Pilaf |
Course : Italian
Source: Cooking Light, May 1994, page 151
Serves: 4 |
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Ingredients:
13 3/4 ounces no-salt-added chicken broth -- (1 can) |
1/4 cup water |
1 cup basmati or long-grain rice -- uncooked |
1/2 cup diced green bell pepper |
1/2 cup finely chopped ripe olives |
2 teaspoons mediterranean seasoning -- (see recipe) |
1/4 teaspoon salt |
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Preparation / Directions:
Bring broth and water to a boil in a saucepan; stir in remaining ingredients. Cover, reduce heat, and simmer 19 minutes or until liquid is absorbed. Yield: 4 cups (serving size: 1/2 cup).
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