Brown Rice Pilaf with Parsnips and Celery |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Instant rice cuts the cooking time in half. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped peeled parsnip |
1/2 cup (1/4-inch-thick) 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 freshly ground black pepper |
1 (14-ounce) can fat-free, less-sodium chicken broth |
3 tablespoons sliced almonds, toasted |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add parsnip and celery, and cook 4 minutes, stirring occasionally. Add rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in almonds.
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