Recipes:
## **Rice Pilaf**
**Serves 6**
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### **Ingredients**
* 1 cup long-grain rice
* 1/3 cup wild rice
* 1/4 cup margarine, melted
* 1/2 cup shredded carrots
* 4 green onions, sliced
* 1 cup chopped celery
* 2 1/2 cups beef broth
* 1/2 cup water
* 1 1/2 tablespoons Worcestershire sauce
* 1 teaspoon seasoned salt
* 1/2 teaspoon pepper
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### **Make Ahead**
This recipe can be made **1 day ahead**. Add **2 tablespoons water** and microwave, covered, on **HIGH for 2 minutes** before continuing with step 4.
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### **Variation**
To add a delicate nut-like flavor, use **1/2 cup brown rice** and **1/2 cup basmati rice** in place of the long grain rice.
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### **Directions**
1. Sauté long grain rice, wild rice, carrots, green onions and celery in margarine in a large skillet over medium-high heat until long grain rice turns light brown.
2. Add broth, water, Worcestershire sauce, seasoned salt and pepper to skillet. Bring to a boil and reduce heat to a simmer.
3. Cook, covered, for **40 minutes** or until rice is tender and liquid is absorbed.
4. Remove from heat. Let sit, covered, for **5 minutes**. Fluff with fork before serving.
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### Make It Quicker
Store open packages of rice in sealable plastic bags. The rice will remain fresh longer. Aromatic rices, such as basmati, should be stored in the refrigerator.
