Asian Rice Pilaf

• 3 tablespoons butter
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1 cup uncooked long grain rice
• 2 cups hot water
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons dried parsley flakes
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon ground ginger
• 2-1/2 cups frozen peas (about 10 ounces), thawed

1. In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated.
2. Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes.
3. Gently stir in peas. Cover and heat through.

butter, carrot, celery, onion, long grain rice, water, soy sauce, sugar, parsley flakes, chicken bouillon granules, ground ginger, frozen peas

Taken from www.tasteofhome.com/recipes/asian-rice-pilaf/ (may not work)