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Rice Pilaf

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1 Tablespoon Butter
1 Medium Yellow Onion (Diced)
2 Celery Stalks (Chopped)
1 Cup White Rice
2 14.5oz Cans Chicken Broth
1/2 Teaspoon Black Pepper
Dash Salt
1 Teaspoon Thyme Leaf


1. Melt butter in a 4 quart sauce pot.

2. Add onion, celery and rice and sauté until vegetables have softened and rice has started to brown.

3. Carefully add broth to mixture and add salt, pepper and thyme. Set temperature to Medium High and boil uncovered until all liquid is gone.

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