Rice Pilaf

I don’t know how many years I’ve been making rice pilaf, let’s just say it’s been a very long time. It’s something that you can use with chicken, beef, pork, fish or even have on its own. Super simple dish and basically fool proof when done in the oven.

1 and 1/2 cups rice ( I use Uncle Ben’s Converted Rice but you can use any rice you like )

3 cups chicken broth

2 large mushrooms cut in half and thinly sliced

1 rib celery 1/4 inch chopped

1/4 small red pepper 1/4 inch dice

4 green onions 1/4 inch chopped

4 cloves garlic chopped

1 tablespoon butter

2 teaspoons salt

1/2 teaspoon pepper

Put rice and green onions in a casserole dish with salt and pepper

on medium heat put butter in a frying pan add mushrooms, cook for 2 minutes. Add celery, cook for 2 more minutes then add red pepper and garlic, cook for 2 minutes then add chicken broth. When it comes to a rapid boil pour into the casserole dish. Stir, cover, place in a preheated 350 oven. After 20 minutes stir, cook for 20 more minutes. Remove from oven, fluff with a fork and serve.

About Graham Stewart

This is me on a bad day.
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