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    Whole-Grain Rice Pilaf

    Great-tasting whole-grain pilafs are available these days, and they are a step up (nutritionally speaking) from the original San Francisco treat, but unfortunately they are usually loaded with sodium. Our version combines whole-wheat pasta, onions and brown rice for delicious results with less sodium.


    • 2 teaspoons extra-virgin olive oil, or canola oil
    • 1/2 cup broken whole-wheat spaghetti pieces
    • 1/3 cup finely diced onion
    • 1 14-ounce can reduced-sodium chicken broth
    • 1 cup instant brown rice
    • 1/4 teaspoon salt
    • 1 bay leaf
    • 1 tablespoon chopped fresh parsley


    Step 1
    Heat oil in a saucepan over medium-high heat. Add pasta and onion; cook, stirring, until starting to brown, about 3 minutes. 
    Step 2
    Add broth, rice, salt and bay leaf; bring to a boil. Reduce heat to low, cover and cook until the liquid is absorbed and the rice is tender, 10 to 12 minutes. 
    Step 3
    Let sit for 5 minutes. Discard the bay leaf. Fluff with a fork and stir in parsley.

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