Riced Vegetable Pilaf With Sea Salt

INSTRUCTIONS: STOVE TOP: COOK ONLY ONE BAG AT A TIME. 1. POUR PILAF INTO A LARGE NONSTICK SKILLET. 2. COVER AND COOK OVER MEDIUM HEAT 8 MINUTES; STIRRING OCCASIONALLY. 3. UNCOVER AND CONTINUE COOKING 1 TO 3 MINUTES, STIRRING FREQUENTLY, UNTIL WATER HAS EVAPORATED. CHECK THAT FOOD IS COOKED THOROUGHLY. CAREFUL, IT'S HOT! SERVE AND ENJOY!

MICROWAVE OVEN: COOK ONLY ONE BAG AT A TIME. DO NOT MICROWAVE IN BAG. POUR PILAF INTO A MICROWAVE SAFE BOWL; COVER. MICROWAVE ON HIGH 3 MINUTES. REMOVE COVER AND STIR. MICROWAVE UNCOVERED AN ADDITIONAL 2 TO 3 MINUTES; STIR. CHECK THAT FOOD IS COOKED THOROUGHLY. CAREFUL, IT'S HOT! LET STAND 1 MINUTE; SERVE AND ENJOY!

FOR FOOD SAFETY AND QUALITY: KEEP FROZEN; DO NOT THAW. MICROWAVE DIRECTIONS DEVELOPED WITH 1100-WATT MICROWAVE OVENS. APPLIANCES VARY. ADJUST COOKING TIMES AS NEEDED. FOOD MUST BE COOKED THOROUGHLY TO 165°F. READ AND FOLLOW THESE COOKING DIRECTIONS.