Rice Pilaf

• 2 medium onions, cut in chunks
• 1 stalk celery, cut in chunks
• 1 red bell pepper, cut

Steel Blade: Process onions, celery and red pepper with several quick on/off pulses, until coarsely chopped.

Heat olive oil in nonstick skillet. Add vegetables and sauté on medium heat for 2 to 3 minutes. Add rice and cook 2 minutes longer, stirring. Add boiling broth, salt, pepper, dill and thyme. Cover and simmer 15 minutes for basmati rice and 20 minutes for long-grain rice.</