Ingredients
1 carrot, finely diced
1 celery stalk, finely diced
1/4 onion, finely diced
salt and pepper to taste
1 1/2 cups rice
1 1/2 cups chicken or vegetable stock
1 1/2 cups water
optional: leafy kale, finely diced
Preparation
If using brown or wild rice, soak in a pot of water for a minimum of 30 minutes. Can be soaked all day if desired. Drain and rinse when ready to cook.
To begin, heat olive oil or butter in a large pot. Cook finely diced vegetables over medium-high heat until they become soft and translucent, about 3-5 minutes. Season with salt and pepper to taste.
Add the rice to pot and stir well.
Add the liquid to pot and cover with lid. Bring to a boil. Once it's at a low boil, reduce heat to low or med-low for some stoves) and let cook without stirring.
Cooking time for white rice is approximately 10 minutes. Brown and wild rice will take around 20-30 minutes, varying based on soaking time and heat intensity. Once the water has evaporated, turn off the heat and allow it to sit for a few additional minutes. Fluff using a fork or gently stir with a spoon.