1 tbsp olive oil 15 ml
1/2 cup chopped peeled carrot 125 ml
1/4 cup chopped onion 50 ml
1/4 cup chopped celery 50 ml
1/4 cup long-grain white rice 50 ml
1 cup low-sodium chicken stock 250 ml
1 bay leaf 1
1. In a skillet, heat oil over medium-high heat. Add carrot, onion and celery; cook, stirring, until onion is tender, about 5 minutes. Stir in rice until coated with oil. Add chicken stock and bay leaf; bring to a boil. Cover, reduce heat to low and simmer until rice is tender and most of the liquid has been absorbed, about 20 minutes. Let cool. Discard bay leaf.
2. Transfer to blender and puree on high speed to desired consistency.
1/2 cup chopped peeled carrot 125 ml
1/4 cup chopped onion 50 ml
1/4 cup chopped celery 50 ml
1/4 cup long-grain white rice 50 ml
1 cup low-sodium chicken stock 250 ml
1 bay leaf 1
1. In a skillet, heat oil over medium-high heat. Add carrot, onion and celery; cook, stirring, until onion is tender, about 5 minutes. Stir in rice until coated with oil. Add chicken stock and bay leaf; bring to a boil. Cover, reduce heat to low and simmer until rice is tender and most of the liquid has been absorbed, about 20 minutes. Let cool. Discard bay leaf.
2. Transfer to blender and puree on high speed to desired consistency.