1 c. rice basmati rice
1 7/8 c. water
1 T. butter
1/4 c. celery (slice it in half lengthwise, and slice it 1/4″ thick.
1/4 c. carrots (cut in short slivers)
2 chicken bouillon cubes
1 clove garlic, pressed (or you can use garlic powder)
pinch of thyme
· Turn burner on medium. In sauce pan, lightly sauté celery, carrots and garlic for about 4-5 minuteS, until vegetables start to get tender. Remove vegetables to a small plate.
· Turn burner on high, and put in water and bouillon. Bring to a boil. Make sure bouillon has dissolved.
·Add rice, vegetables, and thyme. Give it a quick stir.
· Cover, and simmer on low 15 minutes.
· Remove from heat, fluff with fork (add more water, if needed), replace cover, and let sit at least 10 minutes.
This is a great dish to make for company because you can make it up to a day ahead of time. If you make it shortly before your guests arrive, you can put in an oven proof bowl, cover with aluminum foil and keep it in a 250 degree oven for quite a while.
If you make this a day ahead, you can reheat it in the microwave, or put in in the oven covered with aluminum foil at 350 for a half hour, if you are heating other items.
