Rice Pilaf
Rice pilaf with pecans for a little crunch and craisins for a little bit of sweetness.
Equipment
- 1 Large Wok or Frying Pan
Ingredients
- 1 Tbsp. Oil
- 2 Medium Leeks
- 3 Sticks Celery
- 3 Medium Carrots
- 1½ Cups Long Grain Rice brown rice recommended
- 3 Cups Water
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- ⅓ Cup Roasted Pecans
- ⅓ Cup Craisins
Instructions
- Dice leeks and wash them thoroughly (break them apart while washing in a colander). Dice celery and carrots.
- Heat oil in wok on medium heat. Add leeks, celery and carrots and sauté for a few minutes. Add rosemary, thyme, rice and water to wok and stir.
- Turn up heat slightly to bring to a boil. Once boiling, reduce heat to low to keep it at a simmer, then cover.
- Simmer for about 30 minutes until the rice is tender and the liquid is absorbed.
- Serve with pecans and craisins sprinkled on top.