Rice Pilaf

Ingredients

• 2 cups white rice, preferably long grain
• 2 teaspoons of extra virgin olive oil, or chicken fat
• 1/2 cup chopped onion – green onion or yellow onion
• 1/2 cup chopped celery
• Up to 4 cups of stock, either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
• 2 teaspoons of salt or seasoned salt
• 1/4 teaspoon ground pepper
• 1/8 teaspoon cayenne
• 1/2 cup chopped fresh parsley

Directions

1. Check the package directions for your rice before you start, because the liquid amount depends on that ratio. If it needs 2 cups of water per cup of rice, measure 4 cups of liquid total. If it calls for 1 2/3 cups of water per cup of rice, use 3 1/3 cups of liquid total. The liquid should be mostly chicken stock or vegetable stock; plain water can make up as much as half, but at least half should be stock. Homemade stock will give you the best flavor. Warm the measured stock in a saucepan that is at least 2-qt sized.
2. As the stock heats, set a large skillet over medium high heat. Add the olive oil, or chicken fat, and swirl it around so the bottom of the pan is coated. Once the fat is hot, add the dry rice and cook it for a couple of minutes, stirring now and then, until it starts to brown.
3. When the rice has taken on some color, stir in the onions and celery. Cook for a few minutes more, just until the onions begin to soften.
4. Season with salt, pepper and cayenne, keeping the saltiness of your broth in mind. With homemade unsalted chicken stock, use 2 teaspoons of salt or seasoned salt, plus the ground pepper and cayenne. If your broth is already seasoned, you may need only a teaspoon of salt. Taste the broth or stock first; it can be slightly salty, since the rice will soak up quite a bit of it.
5. Add the hot stock to the skillet with the rice, or transfer the rice mixture into the saucepan of stock if that is the pan with the lid. Bring it to a simmer, then lower the heat, cover the pan, and cook according to the time listed on your rice package, usually 15 to 25 minutes. Set a timer.
6. When the cooking time is up, take the pan off the heat and leave it covered for 10 minutes. Do not lift the lid at any point while the rice is cooking.
7. Fluff the rice with a fork before serving, then stir in the chopped parsley. If you want to dress it up, you can also fold in heated peas, toasted almonds, or raisins.