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Categories:
olive oil peeled parsnip celery brown rice water kosher salt thyme freshly ground black pepper chicken broth almonds
Viewed: 9 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped peeled parsnip
- 1/2 cup (1/4-inch-thick) sliced celery
- 1 1/2 cups uncooked instant brown rice
- 1/3 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 3 tablespoons sliced almonds, toasted
Method
- Heat the oil in a large saucepan over medium heat. Add parsnip and celery, and cook 4 minutes, stirring occasionally. Add rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in almonds.
