Rice Pilaf

Serves: 12          Serving size: 108.33 grams          (a little more than 1/2 cup)

Ingredients:

• 2 cups organic brown rice
• 3 cups organic low sodium chicken broth
• 12 organic celery stalks (save leaves for garnish)
• 2 vidalia onions
• 3 oz organic shredded carrot
• 1 tbsp avocado oil (divided)
• 1 tbsp organic onion powder (seasoning)
• 1 tbsp organic granulated garlic (seasoning)
• 1 tsp light grey celtic sea salt
• black pepper to taste (optional)

Instructions:

1. Place 3 cups of chicken broth in a pot, mist some avocado oil on the top (I use Misto sprayer), and bring to a boil
2. Pour in 2 cups of brown rice and cook according to the package directions (mine usually takes 45 mins on low, without removing the lid the entire cooking time*)
3. After 45 mins, you should have 6 cups of rice; put aside 3 cups
4. Chop up the celery stalks and onions
5. Mist cast iron pan with avocado oil, sauté celery, and add seasonings; put aside
6. Mist cast iron pan again, sauté onions, and add seasonings; put aside
7. Mist cast iron pan one last time, sauté shredded carrots, and add seasonings
8. Place the rice, celery, onions, carrots, salt, and pepper in a glass casserole dish; stir everything together
9. Season to taste
10. Top with the celery leaves and enjoy

Nutrition per serving:

Calories- ~90 kcals

Protein- ~2 grams

Fat- ~2 grams

Carbohydrates- ~15.5 grams