Monday, January 5, 2009

Rice Pilaf

2 cups jasmine rice
2 tsp. olive oil
1/2 cup chopped yellow onion
1/2 cup chopped celery
3 1/2 c. chicken broth

Seasonings (to taste)
sea salt
freshly ground black pepper
cayenne pepper
celery salt

Heat olive oil in large saucepan over medium high heat. Add rice and cook a few minutes until slightly browned. Add celery and onion and cook a few minutes until celery/onion are soft. Add chicken broth and seasonings. Bring to a simmer, then reduce heat and cover. Let cook for 18-20 minutes, then remove from heat and let stand for 10 minutes. Do not remove cover at all during cooking. Fluff with fork and let stand an additional 5 minutes.

Makes approx. 8 1-cup servings - 4 pts. each.

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