Friday, December 14, 2007

Brown Rice Pilaf

1/4 cup butter
2 Tbsp. Vegetable oil
1 med. Yellow Onion, chopped
1 Tbsp. Garlic, minced
2 ribs Celery, chopped
1/2 green bell pepper, chopped
2 cups long grained brown rice
1 qt. Chicken Stock
1 Tbsp salt
2 Tsp Black pepper
2 Tsp Cayenne Pepper
1/4 cup fresh parsley, chopped

Melt butter with oil.

Sauté onion, garlic, celery and pepper until soft, about 5 minutes.

Add rice and sauté, stirring constantly, for two minutes.

Add chicken stock and bring to a boil. Reduce heat to low and simmer for 30 minutes.

Season to taste with salt, black pepper, and cayenne.

Continue cooking until rice is al dente and liquid is absorbed.

Fluff with a fork, garnish with chopped parsley, and serve.

Makes approx. 10 servings.

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