1/4 cup olive oil
2 T butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 tsp chicken bouillon granules
4 tsp dried parsley
1 tsp black pepper
Prep Day Directions: Heat olive oil and butter in large skilled over medium heat. Add rice, carrots, celery, and onion; cook, stirrying, until rice is golden brown, 5- 7 minutes. Cool. Divide rice mixture among 4 1-gallon freezer bags. Into each bag, measure 2 tsp bouillon, t tsp parsley, and 1/4 tsp pepper. Seal and freeze.
Serve Day Directions: To cook, place frozen pilaf in a medium saucepan and add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 30ish minutes, or until water is completely absorbed.