| Level: | Easy |
| Total: | 20 min |
| Prep: | 7 min |
| Inactive: | 5 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped carrots
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 cups low-sodium chicken stock or broth
- 2 cups instant rice (recommended: Uncle Ben’s)
- 2 tablespoons combination freshly chopped marjoram, oregano and thyme leaves
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the shallots, celery, carrots and 1 tablespoon parsley and saute until tender, about 5 minutes. Add the stock and rice and stir to combine. Cover and bring to a boil. Once the mixture comes to a boil, turn off the heat and let sit for 5 minutes.
- Fluff the rice with a fork and stir in herbs. Transfer to a serving bowl and serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 408 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 8 mg |
| Sodium | 45 mg |
Reviews
I just made this for dinner to go along with a pork tenderloin. All in all I thought it was tasty. I used onion instead of the shallot. I processed all the veggies in a food processor to get them nice and small. I’m sure I had a little more than what the recipe called for, in fact I used one carrot, one stalk of celery and about a quarter of a large onion. Anyway, it was relatively easy to make and tasted good. I’ll make it again.
I don’t see what’s semi about how homemade this is. It is cheaper and just as easy (or complicated, if you prefer) to make it with regular rice. Healthier if you use brown rice. I find the texture of regular rice much more pleasant than that of instant rice. It’s a standard yet certainly flavorful pilaf either way.