A delightful and aromatic rice dish infused with fresh herbs and sautéed vegetables, perfect for any meal.
In a medium saucepan, bring the chicken broth to a boil.
Using warm broth helps the rice cook more evenly.
Add the basmati rice to the boiling broth, stir, and reduce the heat to low. Cover and let it simmer for 15 minutes.
Avoid lifting the lid during cooking to ensure the rice absorbs all the liquid.
While the rice cooks, heat olive oil in a large skillet over medium heat.
Use a good-quality skillet to prevent sticking.
Sauté the onion, celery, mushrooms, and garlic in the skillet until tender, about 5 minutes.
Cut the vegetables evenly for consistent cooking.
Combine the cooked rice with the sautéed vegetables in the skillet.
Gently fold the rice to avoid breaking the grains.
Stir in the parsley, rosemary, salt, and pepper. Mix well and serve hot.
Adjust the seasoning to your taste before serving.
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