Brown Rice Pilaf
- 2 Tablespoons coconut oil
- 1 small brown onion, chopped
- 2 cloves garlic, minced
- 1 carrot, quartered and chopped
- 1 celery stalk, diced
- 3 white or crimini mushrooms, chopped
- 1 cup long grain brown rice (I use basamati)
- 2 cups chicken stock (preferably homemade)
- 1/2 teaspoon pink salt
1. In a small saucepan, heat coconut oil on medium heat. Add onion, garlic, carrot, celery & mushroom, sauteing 6-8 minutes until starting to brown. Season with salt.
2. Add rice and continue cooking for two minutes more.
3. Pour in chicken stock and bring to a boil. Once boiling, cover with a lid, turn heat to low, and simmer for 50-55 minutes.
4. Fluff rice with fork and serve.
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