Vintage Eats Recipe:  1978 Rice Vegetable Pilaf

In your preparation for Easter be sure to make this delicious dish — Rice Vegetable Pilaf. It’s easy, healthy, and you probably have all of the ingredients on your shelves.

A family member who is vegetarian is excited to know I’ll be making it just for her. She has heard me rave about its soft and chewy texture.

As for leftovers, this light dish could blend well as a side with ham. The first time I made it I mixed in cooked chicken pieces. Yum!

Rice Vegetable Pilaf was shared in the Sugar ‘n Spice Ladies Aid Cookbook from Ray Community Church in Ray, Indiana, published in 1978.

My Notes:

1. Knowing I had a container of vegetable broth on my shelf, I used it instead of chicken broth, dissolving chicken bouillon in the vegetable broth. Great results!
2. Another substitution made was the seasoning salt—I used one set aside for barbecuing meat. Perfect!
3. In lieu of margarine I used plant-based butter which was leftover from an earlier recipe. More great results!
4. I lined the baking dish with parchment paper for easy clean up.
5. I confess—I pre-cooked the rice and carrots as I couldn’t see how they could get soft in 10 minutes in the oven near the end of the recipe. The next time I make this I will put the vegetables in the oven when I cover the pan with foil to return it to the oven for 40 minutes. But, to be on the safe side, I think pre-cooking takes out the fear of not having everything fully cooked.

This sweet recipe will be a mainstay for us when I want to cook something light and healthy and to make my budget stretch. I hope you decide to add it to your next meal!

Rice Vegetable Pilaf

1 T. margarine

¾ c. rice

1 14-ounce chicken broth

¼ t. seasoning salt

¼ c. grated carrots

¼ c. thinly sliced celery

¼ c. thinly sliced onions

2 T. chopped parsley

¼ c. slivered almonds

Preheat oven to 350 degrees.

Melt margarine. (The recipe doesn’t say what kind of pan to use – I used a large skillet) 

Add rice and stir to coat. 

Transfer to 1.5-quart casserole dish.

Bake 10 minutes. 

Bring broth to boil.

Add seasoning salt. 

Stir rice. (The recipe assumes you need to take the dish out of the oven to stir.)

Cover casserole with foil and return to oven for 40 minutes or until rice is tender. 

Remove rice dish from the oven and add vegetables and almonds.

Stir and toss lightly to combine.

Cover with foil and return to oven for 10 minutes.

Remove from oven and fluff rice.

Sprinkle with parsley.

Yield: 6- ½ cup portions