Author Pam / For the Love of Cooking / Original by The Kitchen Witch
Equipment
Large saucepan
Ingredients
2tspolive oil
½cuponiondiced finely
½cupcarrotsdiced finely
½cupcelerydiced finely
2tspchicken bouillon granules
1cupof white jasmine rice
1 ¾cupsof water
Sea salt and freshly cracked pepperto taste
1tbspfresh parsleychopped
Instructions
Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes.
Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes.
Add the water, sea salt, and freshly cracked pepper, to taste and stir; bring to a boil. Cover with a lid and reduce heat to simmer; cook for 20 minutes.
Cover with a lid and reduce heat to simmer; cook for 20 minutes.
Remove from the heat and let sit for another 5 minutes - don't remove the lid!
Fluff the rice with a fork, taste, and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.