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Brown Rice Pilaf with Fresh Veggies


Can also be cooked in a covered pan in steamer or oven
Other vegetables can be substituted for mushrooms and peppers – e.g. zucchini, eggplant, green pepper, broccoli and more!

Total Time


Serving & Size

4 oz / 113 g

For your health-conscious customers serve this Italian classic with a contemporary twist.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 3 oz 94  mL
Onions, chopped 12 oz 360  g
Mushrooms, thinly sliced 3 oz 90  g
Red Peppers, chopped 6 oz 180  g
Celery, finely diced 6 oz 180  g
1. Sauté onions, mushrooms, peppers, and celery in vegetable oil over medium heat until softened.
Ingredients Weight Measure
Weight Measure
Brown Rice 50 oz 1 1/2  kg
Campbell’s® Condensed Chicken Broth 48 oz 1 1/2  L
Water 55 oz 1 18/25  L
Italian Seasoning 2 tsp 10  mL
2. Add rice and stir to coat. Then, stir in stock, water and Italian seasoning.
3. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, approximately 40 minutes.


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