Herbed Rice Pilaf

  • Level: Easy
  • Total: 20 min
  • Prep: 7 min
  • Inactive: 5 min
  • Cook: 8 min
  • Yield: 4 servings
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1 tablespoon butter

2 tablespoons finely chopped shallots

2 tablespoons finely chopped celery

2 tablespoons finely chopped carrots

1 tablespoon finely chopped fresh flat-leaf parsley

2 cups low-sodium chicken stock or broth

2 cups instant rice (recommended: Uncle Ben's)

2 tablespoons combination freshly chopped marjoram, oregano and thyme leaves


  1. In a medium saucepan over medium heat, melt the butter. Add the shallots, celery, carrots and 1 tablespoon parsley and saute until tender, about 5 minutes. Add the stock and rice and stir to combine. Cover and bring to a boil. Once the mixture comes to a boil, turn off the heat and let sit for 5 minutes.
  2. Fluff the rice with a fork and stir in herbs. Transfer to a serving bowl and serve hot.
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