Herbed Rice Pilaf (Sandra Lee) |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 tablespoon butter |
2 tablespoons finely chopped shallots |
2 tablespoons finely chopped celery |
2 tablespoons finely chopped carrots |
1 tablespoon finely chopped fresh flat-leaf parsley |
2 cups low-sodium chicken stock or broth |
2 cups instant rice (recommended: uncle ben's) |
2 tablespoons combination freshly chopped marjoram, oregano and thyme leaves |
Directions:
1. In a medium saucepan over medium heat, melt the butter. Add the shallots, celery, carrots and 1 tablespoon parsley and saute until tender, about 5 minutes. Add the stock and rice and stir to combine. Cover and bring to a boil. Once the mixture comes to a boil, turn off the heat and let sit for 5 minutes.
2. Fluff the rice with a fork and stir in herbs. Transfer to a serving bowl and serve hot.
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