Brown Rice Pilaf With Parsnips and Celery

• 1 tablespoon olive oil
• 1 12 cups chopped peeled parsnips
• 12 cup sliced celery
• 1 12 cups uncooked instant brown rice
• 13 cup water
• 12 teaspoon kosher salt
• 14 teaspoon dried thyme
• 18 teaspoon fresh ground black pepper
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 3 tablespoons sliced almonds, toasted

1. Heat the oil in a large saucepan over medium heat.
2. Add parsnip and celery, and cook 4 minutes, stirring occasionally.
3. Add rice and the next 5 ingredients (rice through broth), and bring to a boil.
4. Cover, reduce heat, and simmer 10 minutes.
5. Stir in almonds.

olive oil, parsnips, celery, brown rice, water, kosher salt, thyme, ground black pepper, chicken broth, almonds

Taken from www.food.com/recipe/brown-rice-pilaf-with-parsnips-and-celery-300160 (may not work)