Rice and Vegetable Pilaf

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 leek, quartered and finely sliced
• 1 shallot, minced
• 1 rib of celery, small dice
• ½ red pepper, small dice
• 1 carrot, small dice
• 2 cloves of garlic, minced
• 2 cups long grain parboiled white rice
• 6 sprigs of thyme (tied together with butchers twine)
• 3 ½ cups chicken broth
• Zest of 1 lemon
• ½ cup finely chopped parsley

Directions

1. Place a dutch oven over medium heat. Add the butter and the olive oil. Once the butter has melted add the leeks, shallot, celery, red pepper, carrot and garlic. Sweat the vegetables, stirring occasionally, for about 8 minutes until softened and reduced in volume.
2. Stir in the rice. Cook, stirring occasionally, for about 5 minutes until the rice is slightly toasted. Add the thyme. Pour in the chicken broth. Bring to a simmer, cover and turn the heat to low. Cook for 16 minutes. Turn off the heat. Leave covered for another 10 minutes.
3. Remove the lid. Remove the bundle of thyme. Fluff the rice with a fork. Stir in the lemon zest and parsley. Stir to combine. Serve.