This is comfort food at its finest. For a little crunch, add some toasted almonds or pine nuts. Serve with Simplest Roast Chicken Ever.
1/2 cup uncooked brown rice
2 teaspoons olive oil
2/3 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped carrot
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon minced fresh rosemary
3/4 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat a medium skillet over medium-high heat. Add oil; swirl to coat. Add onion, celery, and carrot; sauté 5 minutes or until tender. Remove from heat; stir in parsley and remaining ingredients. Add vegetable mixture to cooked rice; fluff with a fork. Serve immediately.
Tip: Chop all your vegetables and herbs in the morning so when you come home from work, the recipe is a cinch to complete.
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This was a nice accompaniment to roasted salmon and asparagus. I had a little piece of red bell pepper to use up so I added that and also some toasted almonds . I had minced the herbs but forgot to add them and it still had plenty of flavor. It was very pretty pilaf.
Brown rice can be so dull. But not with this prep! I used some basil infused olive oil in the saute. Very colorful and would make an excellent side dish to prepare for guests. Will definitely make again.
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