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
  1. In a small sauce pan, bring stock and lemon juice to a simmer and keep warm.
  2. In a 2-2 1/2 quart saucepan, over medium heat, melt butter and add garlic, celery, onion and mushrooms.
  3. Sauté for about 3 minutes.
  4. Add the rice and sauté until well coated and a nutty smell begins to waft from the pan.
  5. Pour hot stock over rice mixture along with lemon zest and dill; stir briefly.
  6. Cover pan tightly and simmer 20 -25 minutes
  7. Remove pan from heat.
  8. Add Salt and pepper to taste.
  9. Toss pilaf lightly and serve
  10. NOTE:
  11. 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.
This is how my mom made rice pilaf when I was a kid.