Rice with Vegetables

Friday, December 18, 2009
Serves 4.


4 T butter
1 medium onion, chopped
1 clove garlic, minced
1 medium carrot, diced
2 stalks celery, chopped
1 c rice
1 1/2 c chicken stock
2 1/2 c chopped parsley
Parmesan cheese


Melt butter and saute onion and garlic til onion is transparent. Add carrot and celery and cook another 3 minutes. Stir in rice and cook until well coated with  butter. Heat stock and mix with parsley. Pour onto rice mixture, mix and cover tightly. Cook over medium low for 20 minutes. Liquid should be absorbed and rice tender. If not, add more liquid, cover and cook for another few minutes.
Season to taste with salt and cheese.


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