Rice pilaf is such a simple dish. For it's simplicity, it is surprisingly so much more delicious than plain white rice. Three small things elevate the dish to a whole new level...toasting the rice...and the addition of sautéd celery and onion.
I serve this rice every time I make shellfish. It has a nice, delicate flavor that complements crab and lobster. And as I do with all my rice dishes, I substitute chicken stock for the tap water that the recipes usually call for. It's all about the flavor.
2 cups long grain white rice
2 tablespoons butter
1/2 cup chopped scallions, green part only
1/2 cup chopped celery
2-1/2 cups chicken stock
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon cayenne pepper
1/2 cup chopped parsley
- In a large sauce pan, melt butter on medium-high heat. When butter has melted, add rice and brown the rice, stirring occasionally, for a couple of minutes.
- Add onions and celery and cook a few minutes longer, until onions begin to soften.
- Add salt, pepper and cayenne. Then add stock.
- Bring stock to a boil. When it is boiling, reduce heat to low (simmer), cover pan and let it sit on the stove top for 15 minutes.
- After 15 minutes, turn heat off under the sauce pan. Keep pan covered and let pan sit on the same burner for another 15 minutes.
- After second 15 minute period is over, fluff rice with a fork and stir in parsley. Serve.
Wine pairing: If I'm serving my rice pilaf with shellfish, I want a really buttery and oaky Chardonnay. To really treat yourself, try a Kendall-Jackson Grand Reserve Chardonnay.