- 3 tablespoons [45 ml] oil
- 1 1/2 cups [375 ml] white rice, washed twice
- 1 cup [250 ml] finely chopped celery
- 1/4 cup [60 ml] finely chopped parsley
- 1/2 teaspoon [2.5 ml] salt
- 1/8 teaspoon [0.5 ml] thyme
- 3 cups [750 ml] chicken broth
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- In a heavy bottom frypan, heat oil and fry rice until light and golden.
- Add celery, parsley, salt, thyme; lightly brown.
- Add chicken broth and lower heat.
- Mix well and cover tightly.
- Cook for 20 minutes.
- Uncover and cook until liquid has been absorbed.
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