Rice Pilaf

Name: Rice Pilaf
Ingredients: 2 medium onions, cut in chunks; 1 stalk celery, cut in chunks; 1 red bell pepper, cut in chunks; 1 to 2 Tbsp olive oil; 1½ cups uncooked basmati or long-grain rice, rinsed and drained; 1½ cups uncooked basmati or long-grain rice, rinsed and drained; 3 cups chicken or vegetable broth, boiling (salt-free or regular); 3 cups chicken or vegetable broth, boiling (salt-free or regular); salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; ½ tsp each dried dill and dried thyme; ½ tsp each dried dill and dried thyme; ¼ cup fresh parsley; ½ cup cooked chicken (optional)

Preparation info

Yield:
6 to 8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

To substitute brown rice, increase cooking time to 45 minutes.

Ingredients

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

Side dish
Vegan
Gluten-free
Low carb
Low fat
High fibre
Keto
Low calorie

Method

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.</