Step 1

Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes.

Step 2

Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes.

Step 3

Add the water, sea salt, and freshly cracked pepper, to taste and stir; bring to a boil.  Cover with a lid and reduce heat to simmer; cook for 20 minutes.

Step 4

Cover with a lid and reduce heat to simmer; cook for 20 minutes.

Step 5

Remove from the heat and let sit for another 5 minutes - don't remove the lid!

Step 6

Fluff the rice with a fork, taste, and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.