Carrot & Celery Rice with Sliced Almonds
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Ingredients
  • ¼ cup olive oil
  • ¼ cup diced yellow onion
  • ½ cup diced carrots
  • ¼ cup diced celery
  • 1 clove garlic, minced
  • 2 cups long-grain white rice
  • 1 tsp salt
  • 1 tsp white pepper
  • 3 cups chicken broth
  • ½ cup sliced almonds
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place a medium pot over medium-high heat and add the olive oil.
  3. Add the onions, carrots and celery, stirring occasionally until the onions are translucent (about 5 minutes).
  4. Add the garlic and saute until it starts to brown.
  5. Add the rice to the pan and toast about 5 minutes.
  6. Season with the salt and white pepper.
  7. Add the chicken broth and bring to a boil. Stir well.
  8. Transfer the rice to an ovenproof baker with cover and place in the oven.
  9. Bake covered for 25 minutes.
  10. Remove from the oven and let stand for 5 minutes.
  11. Fold the almonds into the rice and fluff well.
Makes 5 cups
    Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/carrot-celery-almond-rice/