Ingredients
- 1 cup long grain rice
- 1/4 cup white onion, minced
- 1 teaspoon dried (dehydrated) carrots, or a 3/4 tablespoon, very very fine minced fresh carrots
- 1 1/2 cups low sodium chicken broth
- 2 tablespoons butter
- 1 sprig thyme (1/2 teaspoon dried thyme)
- 1 bay leaf
- 1 tablespoon fresh parsley (more or less), fine minced
- 1/4 teaspoon all purpose (no-salt herb seasoning)
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Onions ... Add 1 tablespoon of the butter to a medium heat pot, add the onions and saute 1-2 minutes; but don't let them brown.
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Step 2: Rice ... Add the remaining butter and rice; stir until the rice is completely coated with the butter and onion mixture; Let the rice get a touch brown, about 3-4 minutes. Don't let it burn.
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Step 3: Liquid ... Add the broth (also, I always use low sodium when possible); along with the thyme sprig, bay leaf, and carrots. You can use dried thyme if necessary. Bring to a light boil and then reduce immediately to a simmer (low heat), cover, and cook 15-25 minutes (according to package directions); until all the liquid has been absorbed.
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Step 4: Remove from the heat and let it set covered for 5 minutes. Then add the parsley, all purpose seasoning; season with salt and pepper. I prefer not to add too much salt, as the broth can be salty, but that is up to you.
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Step 5: Serve .... ENJOY! A simple classic dish.
We hope you enjoy this recipe!
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