Fresh Herbed Rice Pilaf
I modified this recipe to utilize summer's fresh herbs. This is a favorite!Yield: 6 servings
|1 cup||uncooked long grain rice|
|1 cup||chopped celery|
|3/4 cup||chopped onion|
|1/4 cup||butter, cubed|
|2 1/2 cups||organic chicken broth|
|2 tablespoons||fresh minced parsley|
|1 tablespoon||fresh thyme|
|1/4 teaspoon||fresh chopped sage|
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the chicken broth; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Remove from heat and let stand, covered, for 10 minutes. Add the fresh herbs. Fluff with a fork. Yield: 6 servings.
Revised from Source: tasteofhome.com