Rice Pilaf

contributed by Laurel Turner

•2 cups white rice (preferred long grain)
•2 teaspoons of chicken fat or olive oil
•1/2 cup chopped onion – green onion (scallions) or yellow onion
•1/2 cup chopped celery
•Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock*
•2 teaspoons of Vegesal (or other seasoned salt)
•1/4 teaspoon ground pepper
•1/8 teaspoon cayenne

combine all and bring to rolling boil, cover and allow to simmer until rice is tender.


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