Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/2 small onion -- peeled and diced
small
1 small leek -- white section only,
washed and thinly sliced
1 medium carrot -- pared and diced
small
1 stalk celery -- diced small
6 cups chicken stock -- cold
1/2 cup rice -- parboiled, rinsed
-- and drained
2 tablespoons pine nuts -- optional
1/4 teaspoon thyme
1/4 teaspoon basil
1 dash celery seeds
4 teaspoons parsley -- freshly chopped
salt and pepper -- to taste |
Preparation:
Heat butter in saucepan. When hot, add onion and leek; sprinkle with herbs. Cover and cook 3 to 4 minutes over medium heat.
Add remaining vegetables and season well. Continue cooking, covered 3 to 4 minutes.
Pour in chicken stock and bring to boil.
Add rice and if using the pine nuts; mix well. Cook, partially covered, 16 minutes over medium heat.
If desired, sprinkle with parsley before serving |
