Confetti Rice Recipe
Ingredients
| 1 cup long-grain white rice | ||
| Butter/Margarine | 3 Tablespoon | |
| 1 cup regular-strength chicken or beef broth | ||
| Water | 1/2 Cup (16 tbs) | |
| 1/4 teaspoon each salt and dry basil | ||
| 1/2 cup each shredded carrot and finely chopped celery | ||
| Green onions | 1/4 Cup (16 tbs), sliced | |
| 1/4 cup shelled sunflower seeds or sliced almonds | ||
Directions
In a 2-quart pan over medium heat, cook rice in butter, stirring occasionally, until golden (about 5 minutes).
Add broth, water, salt, and basil.
Cover and bring to a boil; reduce heat and simmer until rice is almost tender and most of liquid is absorbed (about 15 minutes).
Stir in carrot, celery, onions, and sunflower seeds.
Cover and continue cooking until rice is al dente and all liquid is absorbed (about 10 minutes); vegetables should be crisp-tender
Add broth, water, salt, and basil.
Cover and bring to a boil; reduce heat and simmer until rice is almost tender and most of liquid is absorbed (about 15 minutes).
Stir in carrot, celery, onions, and sunflower seeds.
Cover and continue cooking until rice is al dente and all liquid is absorbed (about 10 minutes); vegetables should be crisp-tender
Chef
