Brown Rice Pilaf With Parsnips and Celery |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cooking Light. Nov 2003. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped peeled parsnips |
1/2 cup sliced celery |
1 1/2 cups uncooked instant brown rice |
1/3 cup water |
1/2 teaspoon kosher salt |
1/4 teaspoon dried thyme |
1/8 teaspoon fresh ground black pepper |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
3 tablespoons sliced almonds, toasted |
Directions:
1. Heat the oil in a large saucepan over medium heat.
2. Add parsnip and celery, and cook 4 minutes, stirring occasionally.
3. Add rice and the next 5 ingredients (rice through broth), and bring to a boil.
4. Cover, reduce heat, and simmer 10 minutes. Stir in almonds.
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