** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a small heavy saucepan cook the celery and the onion in the oil over moderately low heat, stirring, until the onion is softened, add the rice and the caraway seeds, and cook the mixture, stirring, for 1 minute.
2. Stir in the water and salt and pepper to taste, bring the mixture to a boil, and simmer it, covered, for 15 minutes, or until the rice is tender and the liquid is absorbed.
3. Let the pilaf stand, covered, for 5 minutes and fluff it with a fork.
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Dietary Notes:
This recipe is low-sodium with 27.25mg per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Rice, Celery, Onion, Olive Oil allergies.
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