From the stovetop, a great compliment
to many of your better meat dishes.
3/4 cup of brown rice, or white if you like
 (you can also mix 75% white rice & 25% wild rice)
1 14.5-ounce can of chicken broth (1-3/4 cups)
1/2 cup of onion, diced small
1/2 cup of celery, diced small
1/2 to 1 cup of frozen green peas, depending on taste
1 pinch of salt
1/4 teaspoon of pepper
1/8 teaspoon of cayenne pepper
Start the broth heating in a saucepan. For 3/4-cup of white rice, use 1-1/2
cups, and it will cook tender in 15 minues. Brown rice requires a little more
cooking time, so use 1-3/4 cups or more broth.

Meanwhile, heat a large skillet on medium high heat with some olive oil. Add
the uncooked rice and cook a few minutes, stirring occasionally, until the rice
begins to brown, but don't allow dry out or burn.

Transfer the slightly browned rice into the saucepan with the broth, and a
while later, add the diced onion and celery. Bring to a bubbling simmer, and
cook until most of the broth is evaporated (about 15 minutes), stirring
occasionally.

Add the frozen peas just long enough before it's done to heat them through.
Then remove the saucepan from the heat and set aside, covered.
The Main Courses Chef presents ...
Rice Pilaf
at The Fatted Café
Wild Rice or Fried Rice
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