Recipe of the Week—Rice Pilaf with Carrots
















1 medium onion diced

1 carrot peeled and shredded

8 large mushrooms diced

1 stock celery diced (optional)

4 Tablespoons Butter

1 cup long grain rice (either white or brown, I use brown)

2 cups chicken broth (When I don’t have chicken broth I use 1 cup water 1 cup coconut milk, which I prefer)

1/2 teaspoon salt



Melt butter.

Saute vegetables until soft (5 minutes tops)

Add rice and toss around in butter

Add Broth or (water/coconut milk mixture)

Cook on low heat until rice is tender—25 minutes

It’s one of our favorites!

Naomi Fisher, Ventura


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