Rice Pilaf

This is a very simple, nourishing side dish. It goes well with just about any meal. I really like to make a large batch and take leftovers to work. The homemade chicken stock really makes all the difference.

Rice Pilaf

2 cups long grain rice of choice

2 tsp chicken fat or olive oil

1/2 cup onion-diced

1/2 celery diced

1 Quart chicken stock (may vary depending on type of rice used)

4 cloves garlic minced

1 1/2 tsp sea salt

3/4 tsp black pepper

1/8 tsp cayenne

Heat chicken fat or oil in the bottom of a heavy saucepan. Saute onion, celery and garlic. Add rice and toast. Pour in chicken stock and spices. Heat to a boil (now is a good time to taste and adjust seasonings) Reduce heat and simmer 20-25 minutes. Fluff with fork and serve.

You can add peas, parsley, almonds or raisins if desired. I love this as is, with a big dollop of butter on top. Rob scoops his up with a homemade tortilla and adds salsa verde.



  1. March 5, 2012 at 5:55 AM

    […] Heat the oil in skillet until very hot. Add butter just before you place meat in pan. Fry meat until it is dark brown and then flip. Remove from pan and place on paper towels to drain. Serve with potatoes au gratin, steamed vegetables or rice pilaf. […]

  2. May 6, 2012 at 12:04 PM

    […] Rice Pilaf (arealfoodlover.wordpress.com) […]

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