Saturday, December 10, 2016

Rice Pilaf

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


  1. 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. 
  2. Add onions and celery and cook a few minutes longer, until onions begin to soften.
  3. Add salt, pepper and cayenne. Then add stock.
  4. 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.
  5. 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.
  6. 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.

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