I'm now a much more relaxed, flexible cook.
Tonight we grilled pork chops, so I decided to prepare rice pilaf as a side dish. I love this recipe because it can be adapted to what's in my pantry. I'm sharing the base recipe that can be easily adapted. Sometimes I add corn or chopped carrots to this recipe. I just add them with the onions and celery in step #1. Tonight towards the end of preparing this dish I fluffed in a little leftover wild rice I had cooked earlier. I hope you learn to prepare this recipe to cater to your family's tastes.
- 1 tablespoon oil
- 3 tablespoons chopped celery
- 3 tablespoons chopped onion
- 1 cup basmati rice
- 1 1/2 cup water
- 1 teaspoon salt
- Heat the oil in a medium saucepan over medium heat. Add the celery and onion. Cook until soft.
- Add basmati rice and stir until the kernels are coated with oil. Stir another 2 minutes until the rice turns opaque.
- Add the water and salt. Then bring to a boil.
- Lower the heat to a simmer, cover, and cook for 15 minutes.
- Remove the pan from the heat and let it sit, cover, for 5 minutes.
- When ready to serve, fluff the rice with a fork.