• 1 teaspoon butter
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1/4 cup chopped pistachios
• 3 cups water
• 1/2 teaspoon salt
• 1 cup uncooked long-grain rice
• 1 tablespoon chopped fresh thyme

Melt butter in a medium saucepan over medium heat.

Add celery, carrot, and pistachios; sauté 5 minutes or until tender.

Add water and salt; bring to a boil. Add rice and thyme; return to a boil. Cover, reduce heat, and simmer 20 minutes or until most of liquid is absorbed. Let stand, covered, 10 minutes or until liquid is absorbed.