Parsnip and Celery Pilaf (Ww Core) Recipe

Name: Parsnip and Celery Pilaf (Ww Core)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 ½ cups parsnips, peeled and chopped; ⅓ cup celery, sliced 1/4 inch thick; ¼ cup onion, diced; 1 ½ cups uncooked instant brown rice; ¼ cup water; ½ teaspoon kosher salt (if you use boullion instead of broth, consider omitting); 38-½ teaspoon dried thyme; ⅛ 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

Servings: persons

1 tablespoon olive oil
1 ½ cups parsnips, peeled and chopped
⅓ cup celery, sliced 1/4 inch thick
¼ cup onion, diced
1 ½ cups uncooked instant brown rice
¼ cup water
½ teaspoon kosher salt (if you use boullion instead of broth, consider omitting)
38-½ teaspoon dried thyme
⅛ 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

1
Heat the oil in a large saucepan over medium heat.
2
Add parsnip, celery and onions, and cook 4 minutes, stirring occasionally.
3
Do not let the vegetables brown.
4
Add rice and the next 5 ingredients (rice through broth), and bring to a boil.
5
Cover, reduce heat, and simmer 10 minutes.
6
(Consult the package of your brown rice for exact cooking time.
7
(Optional) If you are using almonds, you can quickly toast them on the stove in an untreated non-stick skillet.
8
Stir in water chestnuts or almonds.
9
For Vegetarian use vegetable broth option.

1635

kcal

Calories

Fat

288

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 ½ cups parsnips, peeled and chopped, ⅓ cup celery, sliced 1/4 inch thick, ¼ cup onion, diced, and more.

Yes, Parsnip and Celery Pilaf (Ww Core) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsnip and Celery Pilaf (Ww Core)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions