Parsley and Celery Pilaf

1 Tbs. butter

1½ cups parsnip, peeled and chopped

1/3 cup celery, sliced ¼ inch thick

¼ onions, diced

1 ½ cups uncooked organic brown rice

¼ cup water

½ tsp. sea salt

3/8-1/2 tsp. dried thyme

1/8 tsp. fresh ground black pepper

3 cups organic chicken broth or vegetable broth

4 Tbs. diced water chestnuts, toasted

Heat the butter in a large saucepan over medium heat.  Add parsnip, celery, and onions, and cook 4 minutes, stirring occasionally.  Do not let the vegetables brown.  Add cooked rice and the next 5 ingredients (rice through broth), and bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  (Consult the package of your brown rice for exact cooking time.)  Stir in water chestnuts.  35 minutes preparation time.  Makes 6 servings.

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