Ingredients:

• 2 cups white rice
• 2 teaspoons of chicken fat or olive oil
• 1/2 cup chopped onion - scallions
• 1/2 cup chopped celery
• Up to 4 cups of chicken stock or vegetable stock for vegetarian
• 2 teaspoons of season salt
  1/4 teaspoon ground pepper
  1/8 teaspoon cayenne

Directions:

 

Follow the instruction on your rice package. Your rice will be cooked in primarily your chicken or vegetable stock.  You may use 1/2 liquid and 1/2 stock. You can use canned or boxed broth however homemade stock makes the best pilaf. Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.


Heat a large skillet on medium high heat. Add the chicken fat or oil, melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften.

If you are using canned or boxed broth be careful about the amount of seasoning you add.  Taste and make sure you do not over salt.  Empty you slightly browned rice into the pan with the stock and bring to a simmer.  Reduce the heat, cover and cook according to the instructions on your rice package.  After the the required time has passed according to the instructions remove the pan from the heat and do not uncover while cooking.  Fluff to serce.


Serves 6 to 8.