White Rice Pilaf (IBD)

Servings

Serving size

1/2 cup

COOKING TIME

45 minutes

Ingredients

2 tsp. Olive oil

1/2 small Carrots, raw (peeled and finely diced)

3 clove Garlic, raw (minced)

1/4 tsp. Salt

1 dash Black pepper (to taste)

1 cup White rice (jasmine or basmati)

2 cups No salt added vegetable stock (or no salt added chicken stock)

2 Tbsp. Fresh parsley (chopped)

Instructions

Heat a medium saucepan over medium-high heat and add the oil. When the oil is hot, add the carrots.

Cook until soft, about 3-5 minutes, and then add in the garlic. Cook for another 30 seconds.

Add the salt, pepper, and rice. Stir the rice, making sure that each grain is coated in oil. Continue to cook, stirring often, until the edges of the rice begin to turn translucnet and the mixture begins to smell toasted, about 3 minutes.

Add the stock and bring to a simmer, then reduce the heat to low and cover with a tight-fitting lid. Do not stir once stock has been added.

Cook rice covered until the liquid is absorbed and the rice is tender, about 12-15 minutes.

Remove the pot from heat and fluff with a fork. For fluffier rice, cover pot with a clean dish towel and seal with the lid for 5 minutes. Once done, gently fold in the parlsey and serve.