Rice Pilaf

I used to make this recipe with regular long grain rice, then a friend suggested I try it with basmati!

Boom!!

I’ve never looked back!!

Level: Easy

Groceries:

• 3C chicken stock
• 2C basmati rice, uncooked
• 1 Tbsp vegetable oil
• 1/2C onion green or white, chopped fine
• 1/8 tsp cayenne
• 1/2C celery, chopped
• 2 tsp salt
• 1/4 tsp white pepper
• 2 Tbsp parsley

How to:

Heat chicken stock in a heavy sauce pan and maintain a gentle boil while you prepare the rice, onions and celery. Heat the butter and oil in a saucepan over medium heat and add the rice. Stir to cover and cook until brown. About 5 minutes. Don't let it scorch. Add onions and celery and cook until onion is tender - about 5 minutes. Add salt, pepper and cayenne. Pour in hot chicken stock. Bring back to the boil and cover, reducing to low heat. Cook according to directions on rice package. Remove from heat and let sit for 10 minutes. Add the parsley and fluff with a fork.