Monday, July 21, 2014

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

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.