Ingredients
- 1 1/2 cups dry white rice (rinsed well until clear)
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 4 tablespoons butter
- 2 3/4 cups chicken broth (boiling)
- Pinch pepper
How to Make
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Step 1: Place a cast iron enameled dutch oven in a cold oven- turn on the oven to 375.
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Step 2: Melt the butter in a skillet over medium high heat-add all of the vegetables and saute, moving often, until the vegetables are soft.
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Step 3: Add the rice and continue cooking until the rice is getting brown-turn off the heat-remove the dutch oven from the oven - pour the rice/vegetable mixture into the hot pot.
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Step 4: Pour the boiling broth over and add the pinch of pepper- stir until combined.
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Step 5: Put the cover on ( it should fit tightly, otherwise, use foil under)and place the pot into the oven-bake for 30 minutes.
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Step 6: Remove the pot and let sit, undisturbed for approx 1o more minutes-fluff and serve.
We hope you enjoy this recipe!
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