Parsnip and Celery Pilaf (Ww Core)

• 1 tablespoon olive oil
• 1 12 cups parsnips, peeled and chopped
• 13 cup celery, sliced 1/4 inch thick
• 14 cup onion, diced
• 1 12 cups uncooked instant brown rice
• 14 cup water
• 12 teaspoon kosher salt (if you use boullion instead of broth, consider omitting)
• 38-12 teaspoon dried thyme
• 18 teaspoon fresh ground black pepper
• 3 cups fat-free chicken broth or 3 cups vegetable broth
• 4 tablespoons diced water chestnuts or 3 tablespoons sliced almonds, toasted

1. Heat the oil in a large saucepan over medium heat.
2. Add parsnip, celery and onions, and cook 4 minutes, stirring occasionally.
3. Do not let the vegetables brown.
4. Add rice and the next 5 ingredients (rice through broth), and bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes.
6. (Consult the package of your brown rice for exact cooking time.
7. (Optional) If you are using almonds, you can quickly toast them on the stove in an untreated non-stick skillet.
8. Stir in water chestnuts or almonds.
9. For Vegetarian use vegetable broth option.

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

Taken from www.food.com/recipe/parsnip-and-celery-pilaf-ww-core-206691 (may not work)