Parsnip and Celery Pilaf Ww Core

Ingredients

• 1 tablespoon olive oil
• 1 1⁄2 cups parsnips, peeled and chopped
• 1⁄3 cup celery, sliced 1/4 inch thick
• 1⁄4 cup onion, diced
• 1 1⁄2 cups uncooked instant brown rice
• 1⁄4 cup water
• 1⁄2 teaspoon kosher salt (if you use boullion instead of broth, consider omitting)
• 3⁄8-1⁄2 teaspoon dried thyme
• 1⁄8 teaspoon fresh ground black pepper
• 3 cups fat-free chicken broth or 3 cups vegetable broth
• 4 tablespoons diced water chestnuts or 3 tablespoons sliced almonds, toasted

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