Parsnip and Celery Pilaf (Ww Core) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A quick and easy side dish to accompany any autumnal meal. It also goes very will with chicken or pork dishes that include fruits or preserves. Quick cooking brown rice makes this not only delicious but fast. If you use water chestnuts, this is WW Core. Ingredients:
1 tablespoon olive oil |
1 1/2 cups parsnips, peeled and chopped |
1/3 cup celery, sliced 1/4 inch thick |
1/4 cup onion, diced |
1 1/2 cups uncooked instant brown rice |
1/4 cup water |
1/2 teaspoon kosher salt (if you use boullion instead of broth, consider omitting) |
3/8-1/2 teaspoon dried thyme |
1/8 teaspoon fresh ground black pepper |
3 cups fat-free chicken broth or 3 cups vegetable broth |
4 tablespoons diced water chestnuts or 3 tablespoons sliced almonds, toasted |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add parsnip, celery and onions, and cook 4 minutes, stirring occasionally. Do not let the vegetables brown.
2. Add rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce heat, and simmer 10 minutes. (Consult the package of your brown rice for exact cooking time.
3. (Optional) If you are using almonds, you can quickly toast them on the stove in an untreated non-stick skillet.
4. Stir in water chestnuts or almonds.
5. For Vegetarian use vegetable broth option.
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