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Have you made Celery Rice Pilaf with Caraway?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 107
% Daily Value**
Total Fat 4g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 27mg
Total Carbohydrate 16g
Dietary Fiber 2g
Sugars 1g
Protein 3g
Vitamin A  3%Vitamin C  2%
Calcium  2%Iron  3%
Potassium  5%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Celery Rice Pilaf with Caraway

Date Added: July 17, 2009


2 Celery sliced thin
1 Onion chopped fine
1 Tablespoon Olive Oil or as needed
1/2 Cup Long Grain Rice rinsed and drained
1/4 Teaspoon Caraway Seed (optional)
1 Cup Water boiling
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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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