Riso con verdure ed erbe aromatiche

Ingredienti

• 1 cup diced red bell pepper
• 1 cup diced celery
• 1 cup diced carrots
• 1 medium onion, diced
• 6 tablespoons butter
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 1/2 cups extra long-grain rice
• 3 1/4 cups vegetable broth (or chicken)
• 1/3 cup minced fresh parsley

Preparazione

1. 1

   Sauté vegetables in butter 5 minutes in a large skillet or wide saucepan (something wide with a fitted lid).

2. 2

   Add garlic, thyme, Italian seasoning, salt and rice then continue cooking and stirring 3-5 minutes or until rice just starts to brown.

3. 3

   Add broth then bring to a boil, stirring occasionally with a fork. Once boiling, reduce heat to low (or wherever gets you a gentle boil) then cook, covered for 20 minutes or until rice is tender.

4. 4

   Stir with a fork 2-3 times the first 15 minutes of cooking, scraping the bottom of the pan, then don't open the lid or stir at all the last 5 minutes of cooking.

5. 5

   Stir in fresh parsley then serve.