Parsnip And Celery Pilaf (ww Core)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 1/2 cups parsnips, peeled and chopped
• 1/3 cup celery, sliced 1/4 inch thick
• 1/4 cup onion, diced
• 1 1/2 cups uncooked instant brown rice
• 1/4 cup water
• 1/2 teaspoon kosher salt (if you use boullion instead of broth, consider omitting)
• 3/8-1/2 teaspoon dried thyme
• 1/8 teaspoon fresh ground black pepper
• 3 cups fat-free chicken broth or 3 cups vegetable broth
• 4 tablespoons diced water chestnuts or 3 tablespoons sliced almonds, toasted

Recipe

• 1 heat the oil in a large saucepan over medium heat. add parsnip, celery and onions, and cook 4 minutes, stirring occasionally. do not let the vegetables brown.
• 2 add rice and the next 5 ingredients (rice through broth), and bring to a boil. cover, reduce heat, and simmer 10 minutes. (consult the package of your brown rice for exact cooking time.
• 3 (optional) if you are using almonds, you can quickly toast them on the stove in an untreated non-stick skillet.
• 4 stir in water chestnuts or almonds.
• 5 for vegetarian use vegetable broth option.