Mom's Rice Pilaf
4 TB Butter
1 rib Celery, Diced
1 (large) Clove Garlic, minced
1/2 cup Onion; diced
4 oz Button Mushrooms; sliced
3/4 tsp Dried Dill weed
1 cup Converted Rice (I think it was Uncle Ben's)
2 cups Chicken Stock
1 tsp Lemon Juice
Zest of 1/2 lemon
Salt and Pepper to Taste
In a small sauce pan, bring stock and lemon juice to a simmer and keep warm.
In a 2-2 1/2 quart saucepan, over medium heat, melt butter and add garlic, celery, onion and mushrooms.
Sauté for about 3 minutes.
Add the rice and sauté until well coated and a nutty smell begins to waft from the pan.
Pour hot stock over rice mixture along with lemon zest and dill; stir briefly.
Cover pan tightly and simmer 20 -25 minutes
Remove pan from heat.
Add Salt and pepper to taste.
Toss pilaf lightly and serve
I have read that it is best to toss the rice lightly, then recover the pan; placing a tea towel between the lid and the pan; let the pilaf rest for 10 minutes while the towel absorbs any excess moisture. I tried this once with my mom’s recipe, but I did not notice that much difference in moisture content.
Pairs Well With
This is how my mom made rice pilaf when I was a kid.