Rice Pilaf with Garden Vegetables

Est. Cost: $8.50 | $1.42 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

A boxed rice side stretched into a real vegetable dish with butter, herbs, and a can of sweet corn or green beans. Four ingredients, twenty five minutes.

Ingredients

Directions

Step 1: Melt the butter in a saucepan over medium heat and add the diced onion.

Step 2: Cook for 4 minutes, until the onion softens and turns translucent.

Step 3: Add the dry rice mixture from both boxes and toast for 2 minutes, stirring constantly.

Step 4: Pour in the water called for on the packages and bring it to a boil.

Step 5: Reduce the heat, cover, and simmer for 10 minutes.

Step 6: Fold in the drained vegetables and cook for 3 minutes more, until heated through.

Step 7: Take the pan off the heat, stir in the lemon juice, parsley, and pepper, and let it stand 2 minutes before serving.

Chef's Tip: Toast the dry rice and pasta in the butter for two full minutes before any liquid goes in, which is the single step that separates pilaf from plain rice. Drain the canned vegetables well and stir them in near the end so they warm through without falling apart. A squeeze of lemon at the finish lifts the whole thing.

Save by using Pairing the mix and match rice sides with the sale-priced canned vegetables for a side that feeds six and Serve with Roast pork or grilled chicken and a green salad.