Savory Pilaf
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- 1 cup Vegetable Option
- ½ cup spring onion, sliced
- 1 clove garlic, minced
- 1 cup Grain Option
- 1 can Soup Option, (10½ oz / 298 g)
- ¾ cup water
- Seasoning Option
- 2 tablespoons fresh parsley, chopped
OPTIONS
Vegetable - Use 1 Item
- carrot, shredded
- green bell pepper, or red, diced
- tomato, diced
- celery, diced
Grain - Use 1 Item
- dry white rice
- dry brown rice
- dry pearl barley
- dry bulgur wheat
Soup - Use 1 Item
- condensed chicken gumbo
- condensed French onion soup
- condensed beef broth
- condensed chicken broth
Seasoning - Use 1 Item
- ¼ teaspoon dried marjoram, crushed
- ¼ teaspoon yellow curry powder
- ¼ teaspoon dried oregano, crushed
- ½ teaspoon rubbed sage
Instructions
- To a 3 quart saucepan on medium heat, melt the butter then add the Vegetable Option, spring onion, and garlic. Cook until the vegetable is tender. stir occasionally.
- Stir in the Grain Option and cook for about 5 minutes, stir occasionally.
- Stir in the Soup and Seasoning Options and the water. Bring to a boil then reduce to low and cover.
- Simmer until grain is tender; about 25 minutes for white rice, 50 minutes for brown rice, 1 hour for pearl barley, 15 minutes for bulgur wheat. Stir occasionally while it is simmering. Add additional water if mixture appears dry.
- When the grain is tender, give it a stir, sprinkle with parsley.
- Serve and enjoy as a side with any main dish.
Leave a Reply