Ingredients

• 1 tbsp butter
• 1 yellow onion, finely diced
• 1 celery rib, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups long grain white rice
• 3 cups vegetable broth
• 3 tbsp chopped fresh parsley
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Preparation

Preheat the oven to 350°F.
In an oven-safe skillet with an oven-safe lid, melt the butter over medium-high heat. Add the onion and celery and cook, stirring occasionally, until they begin to soften, about 4 minutes. Add the garlic and cook for additional 30 seconds. Add the rice and cook, stirring constantly, until it turns translucent, for 2 to 3 minutes. Add the broth, fresh parsley, and thyme. Bring the mixture to boil, put the oven-safe lid on the skillet and place it in the oven.
Bake until all of the liquid has been absorbed and the rice is cooked, between 25 and 30 minutes. Finish with more fresh parsley.
Serve immediately or store in the refrigerator up to 3 days.