This is my take on a rice pilaf. It makes a perfect side dish for most proteins.
- 1 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 small carrot, peeled and diced
- 1 small stalk celery, diced
- 1/4 yellow onion
- 2 cloves garlic, minced
- 1 cup long grain rice
- 1 3/4 cup unsalted chicken or veggie broth
- 1/4 tsp. each salt, pepper, salt-free all purpose seasoning
- 1/8 tsp. each poultry seasoning, ground sage
Heat the butter and oil in a medium pot with a tight fitting lid over medium heat. Once its melted and hot, add the carrots, celery and onion with a large pinch of salt. Cook, stirring often, until softened…about 5-7 minutes. Then add the garluc and cook a minute or two more, until fragrant. Stir in the rice and seasonings and increase the heat to med-high.
Stir often, so the rice toasts evenly for about 3 or so minutes. Then stir in the broth and place on the lid. Once it starts to come to a low boil, which should be fairly quickly, decrease the heat to low and let simmer undisturbed for 13-15 minutes, or until the liquid has been absorbed. Then turn off the heat and keep the lid on an additional 5 minutes. Then fluff with a fork and serve.
Source: Read Full Article