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Categories:
unsalted butter celery onion carrot bay leaf salt chicken stock instant rice parsley fresh ground black pepper
Viewed: 24 - Published at: 2 years agoIngredients
- 2 tablespoons unsalted butter, melted
- 2 ribs celery, finely chopped
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and grated
- 1 bay leaf
- 1/4 teaspoon salt, plus more to taste
- 5 cups chicken stock
- 1 cup instant rice
- 2 -3 tablespoons chopped fresh parsley
- fresh ground black pepper, to taste
Method
- Melt the butter in a soup pot over med-low heat.
- Stir in vegetables and bay leaf; salt lightly.
- Cover, then sweat the vegetables until they are good and soft, 10-12 minutes.
- Add in the stock and bring to an active simmer; cover and simmer 5 minutes.
- Stir in the rice and parsley; season with pepper.
- Cover, then remove from heat and let sit undisturbed for 7 minutes before serving.
