Rice Pilaf

This is my take on a rice pilaf. It makes a perfect side dish for most proteins.


  1. 1 tbsp. unsalted butter
  2. 1 tbsp. olive oil
  3. 1 small carrot, peeled and diced
  4. 1 small stalk celery, diced
  5. 1/4 yellow onion
  6. 2 cloves garlic, minced
  7. 1 cup long grain rice
  8. 1 3/4 cup unsalted chicken or veggie broth
  9. 1/4 tsp. each salt, pepper, salt-free all purpose seasoning
  10. 1/8 tsp. each poultry seasoning, ground sage


  1. Heat the butter and oil in a medium pot with a tight fitting lid over medium heat. Once its melted and hot, add the carrots, celery and onion with a large pinch of salt. Cook, stirring often, until softened…about 5-7 minutes. Then add the garluc and cook a minute or two more, until fragrant. Stir in the rice and seasonings and increase the heat to med-high.

  2. Stir often, so the rice toasts evenly for about 3 or so minutes. Then stir in the broth and place on the lid. Once it starts to come to a low boil, which should be fairly quickly, decrease the heat to low and let simmer undisturbed for 13-15 minutes, or until the liquid has been absorbed. Then turn off the heat and keep the lid on an additional 5 minutes. Then fluff with a fork and serve.

Source: Read Full Article