Herbed Rice Pilaf

• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped carrots
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 cups low-sodium chicken stock or broth
• 2 cups instant rice (recommended: Uncle Ben's)
• 2 tablespoons combination freshly chopped marjoram, oregano and thyme leaves

1. In a medium saucepan over medium heat, melt the butter.
2. Add the shallots, celery, carrots and 1 tablespoon parsley and saute until tender, about 5 minutes.
3. Add the stock and rice and stir to combine.
4. Cover and bring to a boil.
5. Once the mixture comes to a boil, turn off the heat and let sit for 5 minutes.
6. Fluff the rice with a fork and stir in herbs.
7. Transfer to a serving bowl and serve hot.

butter, shallots, celery, carrots, parsley, chicken, instant rice, marjoram

Taken from www.foodnetwork.com/recipes/sandra-lee/herbed-rice-pilaf-recipe.html (may not work)