Rice Pilaf

This is probably my favorite rice pilaf recipe ever.  Extremely simple, makes for great leftovers, and practically anything can be added to it.

Serves: 4-6

Ingredients
1 small onion, finely chopped
4 T butter
1/2-3/4 cup coarsely chopped carrots
1 cup long grain white rice
1 can (14 1/2 oz) regular strength chicken/beef broth  (I use 1 2/3 cup hot water with 2 bouillon cubes)

Salt and Pepper
1 T chopped parsley (optional)

- any other chopped vegetables that you like.  Try: green/red pepper, mushrooms, corn, zucchini

In a 2 quart pan over medium heat, cook onion and carrot in butter until soft.  Add rice and cook, stirring occasionally, until rice is golden (about 5 minutes).
Add broth and salt and pepper to taste.  Cover and bring to a boil; reduce heat and simmer until rice is cooked and liquid is absorbed (20-25 minutes).  Fluff rice with a fork and toss gently with parsley.

If adding other veggies, add in to the butter and onion before rice gets added.