• For the rice: 1 cup brown rice (or about 3- 4 cups of cooked brown rice); 2 ½ cups water; 1 tablespoons fat free lower sodium chicken bouillon granules; 1 teaspoon garlic powder; 1 teaspoon onion powder
  • For the pilaf: 3 cups assorted cooked vegetables of your choice (examples include: peas, peppers, carrots, corn, kale, beans); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon lemon juice; 1 tablespoon lower sodium soy sauce


  • For the rice: Add the onion powder, garlic powder, and chicken bouillon to the 2 ½ cups of water (or water as directed on package label) then make rice according to the directions.
  • For the pilaf: Lightly spray a wok style pan with a 2 second spray of non-stick cooking spray then add the vegetables, garlic powder, onion powder, lemon juice and soy sauce. When the vegetables are cooked, stir in the rice mixture, combine, and serve.
Rice Pilaf Nutrition Facts

Serving Size

3/4 Cup


6 Servings


No special considerations