Rice Pilaf
Ingredients
- 2 cups white rice,
- 2 teaspoons extra virgin olive oil
- 1/2 cup chopped green onions
- 1/2 cup chopped celery
- 4 cups chicken chickenstock or broth
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- 1/2 cup chopped fresh parsley
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Instructions
- Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.,Cook the rice in a liquid that is primarily stock—chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.,Heat the measured amount of stock needed in a saucepan, at least 2 quart sized.
- While the stock is heating, heat a large skillet on medium high heat. Add the olive oil (or chicken fat if you have it) to coat the bottom of the pan. When the oil is hot, add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes.,When the rice has browned, add the onions and celery and cook a few minutes longer, until the onions begin to soften.,Simply Recipes / Elise Bauer,Simply Recipes / Elise Bauer
- If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of salt or seasoned salt along with ground pepper and a dash of cayenne.,If you are starting with seasoned broth, you may only need to add a teaspoon of salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.
- Pour the heated stock into the pan with the rice (or pour the rice mixture into the stock, depending on which pan has a lid).,Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer.,After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.,Simply Recipes / Elise Bauer
- Fluff with a fork to serve. Stir in chopped parsley. You can also mix in heated peas, toasted almonds, or raisins to the pilaf to make it more interesting.,Did you love the recipe? Let us know with a rating and review!
Source
Original recipe: View Original