Ingredients
- some olive oil
- onions, cut nice and fine
- celery, cut nice and fine
- carrots, cut nice and fine
- salt
- pepper
- dried thyme
- one bay leaf
- some vegetable base
- washed rice
- water
Instructions
- Finely dice the carrots, onions, and celery.
- Heat olive oil in a pot over medium heat.
- Add the diced vegetables to the pot and sauté until they are translucent and softened.
- Season with salt, pepper, dried thyme, bay leaf, and vegetable base.
- Add the washed rice to the pot and stir to toast the rice slightly.
- Pour in the water and bring the mixture to a boil.
- Once boiling, cover the pot and reduce to a simmer.
- Let it simmer for 8-9 minutes until almost all the liquid is evaporated.
- Remove from heat and let it sit covered for 5 minutes to finish absorbing the remaining liquid.
- Remove the bay leaf, fluff the rice with a fork, and serve.
Recipe Notes
If making in advance to reheat later, use 1/2 cup less water to prevent the rice from overcooking during the reheating process.
Reader Comments
The presenter notes that this is their restaurant recipe, which they have been serving for 20 years, and describes it as fragrant and reliable.