Carrot Rice Pilaf

This is a very simple, yet delicious side dish. The carrots and celery leaves make it look colorful.



Carrot Rice Pilaf

Serves 6

1 cup basmati or jasmine rice
2 cups chicken or vegetable stock
2 Tbs butter
1 small sweet onion, finely chopped
2 cups carrots, thinly sliced
1/4 tsp sea salt
1/3 cup celery leaves chopped
1 tsp thyme

Preheat a large skillet that has a lid over medium heat.

Add butter, onions, carrots and celery leaves and sauté for 4 minutes or until the onions start to get soft.

Push the onion mixture to the side of the pan and add rice and sauté stirring frequently until the rice starts to turn a little brown, about 3 minutes.

Add stock, salt and thyme to the hot pan, stir and bring to a boil.

Once you have reached a boil, turn down to a slight simmer and place the lid on and simmer for 15 minutes.

After 15 minutes remove rice from heat and let sit for 10 more minutes.

Remove lid and fluff with fork. Serve immediately.

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