Lara's Rice Pilaf

2 tsp olive oil
1/2 c chopped onions
1/2 c chopped finely-carrots
1/2 c chopped finely-celery
2 cubes of chicken bouillon
1 cup of white jasmine rice
1 3/4 c of chicken stock or water
sea salt and pepper, to taste

Directions:
Heat the olive oil in cast iron pan with lid. Add the onions, carrots, and celery, cook for 4-5 minutes. Add the rice and chicken bouillon, cook for 4-5 minutes. Add water, salt and pepper. Bring to a boil. Cover with a lid and reduce heat to simmer, cook for 20 minutes. Remove from heat and fluff with fork.

Pie Crust

Here's my recipe for pie crust:

2.5 cups of flour
1 1/4 tsp of salt
1 stick of butter
1/2 c Crisco
6-8 tbps of cold water

Add flour and salt. Cut up butter into small cubes. Mix butter and flour. Add shortening and mix well. Add water. Place into fridge and chill it.